268 related articles for article (PubMed ID: 34144415)
1. Aroma profiles of green tea made with fresh tea leaves plucked in summer.
Guo X; Ho CT; Schwab W; Wan X
Food Chem; 2021 Nov; 363():130328. PubMed ID: 34144415
[TBL] [Abstract][Full Text] [Related]
2. Changes of volatile compounds and odor profiles in Wuyi rock tea during processing.
Guo X; Ho CT; Wan X; Zhu H; Liu Q; Wen Z
Food Chem; 2021 Mar; 341(Pt 1):128230. PubMed ID: 33038771
[TBL] [Abstract][Full Text] [Related]
3. Identification of key odorants responsible for chestnut-like aroma quality of green teas.
Zhu Y; Lv HP; Shao CY; Kang S; Zhang Y; Guo L; Dai WD; Tan JF; Peng QH; Lin Z
Food Res Int; 2018 Jun; 108():74-82. PubMed ID: 29735103
[TBL] [Abstract][Full Text] [Related]
4. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics.
Xue J; Guo G; Liu P; Chen L; Wang W; Zhang J; Yin J; Ni D; Engelhardt UH; Jiang H
J Sci Food Agric; 2022 Sep; 102(12):5399-5410. PubMed ID: 35332546
[TBL] [Abstract][Full Text] [Related]
5. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS).
Zhu J; Niu Y; Xiao Z
Food Chem; 2021 Mar; 339():128136. PubMed ID: 33152893
[TBL] [Abstract][Full Text] [Related]
6. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
Sabbatini A; Jurnatan Y; Fraatz MA; Govori S; Haziri A; Millaku F; Zorn H; Zhang Y
Food Res Int; 2019 Jun; 120():514-522. PubMed ID: 31000266
[TBL] [Abstract][Full Text] [Related]
7. Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (
Flaig M; Qi S; Wei G; Yang X; Schieberle P
J Agric Food Chem; 2020 May; 68(18):5168-5179. PubMed ID: 32251584
[TBL] [Abstract][Full Text] [Related]
8. Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation.
Pang X; Yu W; Cao C; Yuan X; Qiu J; Kong F; Wu J
J Agric Food Chem; 2019 Nov; 67(47):13139-13149. PubMed ID: 31631665
[TBL] [Abstract][Full Text] [Related]
9. Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar 'Zhonghuang 1'.
Liao X; Yan J; Wang B; Meng Q; Zhang L; Tong H
Food Res Int; 2020 Oct; 136():109355. PubMed ID: 32846541
[TBL] [Abstract][Full Text] [Related]
10. Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances.
Wang H; Hua J; Jiang Y; Yang Y; Wang J; Yuan H
Food Res Int; 2020 Oct; 136():109479. PubMed ID: 32846562
[TBL] [Abstract][Full Text] [Related]
11. Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea.
Guo X; Ho CT; Schwab W; Song C; Wan X
Food Chem; 2019 May; 280():73-82. PubMed ID: 30642509
[TBL] [Abstract][Full Text] [Related]
12. Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types-Based on OAV-Splitting Method.
Hu W; Wang G; Lin S; Liu Z; Wang P; Li J; Zhang Q; He H
Foods; 2022 Jul; 11(15):. PubMed ID: 35892790
[TBL] [Abstract][Full Text] [Related]
13. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
Wang MQ; Ma WJ; Shi J; Zhu Y; Lin Z; Lv HP
Food Res Int; 2020 Apr; 130():108908. PubMed ID: 32156355
[TBL] [Abstract][Full Text] [Related]
14. Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing.
Xie J; Wang L; Deng Y; Yuan H; Zhu J; Jiang Y; Yang Y
Food Chem; 2023 Nov; 427():136641. PubMed ID: 37393635
[TBL] [Abstract][Full Text] [Related]
15. Effect of the roasting degree on flavor quality of large-leaf yellow tea.
Guo X; Ho CT; Schwab W; Wan X
Food Chem; 2021 Jun; 347():129016. PubMed ID: 33486364
[TBL] [Abstract][Full Text] [Related]
16. The shaking and standing processing improve the aroma quality of summer black tea.
Wang Y; Huang L; Deng G; Ning J
Food Chem; 2024 Oct; 454():139772. PubMed ID: 38810449
[TBL] [Abstract][Full Text] [Related]
17. Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities.
He Y; Li J; Mei H; Zhuang J; Zhao Z; Jeyaraj A; Wang Y; Chen X; Li X; Liu Z
Food Res Int; 2023 Jun; 168():112759. PubMed ID: 37120210
[TBL] [Abstract][Full Text] [Related]
18. Differences of characteristic aroma compounds in
Yang P; Song H; Lin Y; Guo T; Wang L; Granvogl M; Xu Y
Food Funct; 2021 Jun; 12(11):4797-4807. PubMed ID: 33861271
[TBL] [Abstract][Full Text] [Related]
19. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics.
Ma C; Li J; Chen W; Wang W; Qi D; Pang S; Miao A
Food Res Int; 2018 Jun; 108():413-422. PubMed ID: 29735074
[TBL] [Abstract][Full Text] [Related]
20. Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC-MS and GC-IMS.
Guo X; Schwab W; Ho CT; Song C; Wan X
Food Chem; 2021 Dec; 376():131933. PubMed ID: 34971890
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
