These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
163 related articles for article (PubMed ID: 37986484)
1. Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose. Wen S; Jiang R; An R; Ouyang J; Liu C; Wang Z; Chen H; Ou X; Zeng H; Chen J; Sun S; Cao J; Pu S; Huang J; Liu Z Food Res Int; 2023 Dec; 174(Pt 1):113643. PubMed ID: 37986484 [TBL] [Abstract][Full Text] [Related]
2. 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]
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. 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]
5. 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]
6. Formation of aroma characteristics driven by volatile components during long-term storage of An tea. Shen S; Wu H; Li T; Sun H; Wang Y; Ning J Food Chem; 2023 Jun; 411():135487. PubMed ID: 36669341 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose. Li C; Al-Dalali S; Wang Z; Xu B; Zhou H Food Chem; 2022 Aug; 386():132728. PubMed ID: 35509168 [TBL] [Abstract][Full Text] [Related]
10. Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS. Yang Y; Qian MC; Deng Y; Yuan H; Jiang Y Food Chem; 2022 Sep; 387():132813. PubMed ID: 35429930 [TBL] [Abstract][Full Text] [Related]
11. 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]
12. Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material. Ma W; Zhu Y; Shi J; Wang J; Wang M; Shao C; Yan H; Lin Z; Lv H Food Chem; 2021 Jun; 346():128906. PubMed ID: 33401086 [TBL] [Abstract][Full Text] [Related]
13. Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture. Liu P; Zheng P; Feng L; Gong Z; Zheng L; Gao S; Wang X; Ye F; Huang J; Liu Z Food Chem; 2022 May; 375():131847. PubMed ID: 34942497 [TBL] [Abstract][Full Text] [Related]
14. Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC-MS, and GC × GC-TOFMS. Wang Q; Xie J; Wang L; Jiang Y; Deng Y; Zhu J; Yuan H; Yang Y Food Res Int; 2024 Jul; 187():114330. PubMed ID: 38763633 [TBL] [Abstract][Full Text] [Related]
15. Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS. Yang Y; Rong Y; Liu F; Jiang Y; Deng Y; Dong C; Yuan H J Food Sci; 2021 Jun; 86(6):2358-2373. PubMed ID: 33929725 [TBL] [Abstract][Full Text] [Related]
16. Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC-MS, HS-GC-IMS and electronic nose. Zhang D; Huang Y; Fan X; Zeng X Food Chem; 2024 Oct; 455():139864. PubMed ID: 38833862 [TBL] [Abstract][Full Text] [Related]
17. The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis. Ma L; Sun Y; Wang X; Zhang H; Zhang L; Yin Y; Wu Y; Du L; Du Z J Sci Food Agric; 2023 Nov; 103(14):7136-7152. PubMed ID: 37337850 [TBL] [Abstract][Full Text] [Related]
18. Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis. Ma L; Gao M; Zhang L; Qiao Y; Li J; Du L; Zhang H; Wang H Food Chem; 2022 Jun; 378():132058. PubMed ID: 35032805 [TBL] [Abstract][Full Text] [Related]
19. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis. Chen X; Chen D; Jiang H; Sun H; Zhang C; Zhao H; Li X; Yan F; Chen C; Xu Z Food Chem; 2019 Feb; 274():130-136. PubMed ID: 30372917 [TBL] [Abstract][Full Text] [Related]
20. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose. Chen Q; Song J; Bi J; Meng X; Wu X Food Res Int; 2018 Mar; 105():605-615. PubMed ID: 29433254 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]