157 related articles for article (PubMed ID: 38064793)
1. Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process.
Li Y; Luo Q; Qin M; Xu W; Wang X; Zhou J; He C; Chen Y; Yu Z; Ni D
Food Chem; 2024 Apr; 438():138062. PubMed ID: 38064793
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS.
Wang C; Lv S; Wu Y; Lian M; Gao X; Meng Q
J Sci Food Agric; 2016 Oct; 96(13):4492-8. PubMed ID: 26858163
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits.
Fan FY; Zhou SJ; Qian H; Zong BZ; Huang CS; Zhu RL; Guo HW; Gong SY
Molecules; 2022 Jan; 27(3):. PubMed ID: 35164205
[TBL] [Abstract][Full Text] [Related]
6. Insights into the Key Odorants in Large-Leaf Yellow Tea (
Zhai X; Hu Y; Pei Z; Yu J; Li M; Zhang L; Ho CT; Zhang Y; Wan X
J Agric Food Chem; 2023 Jan; 71(1):690-699. PubMed ID: 36573803
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. 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]
10. Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (
Dong F; Zeng L; Yu Z; Li J; Tang J; Su X; Yang Z
Molecules; 2018 Oct; 23(10):. PubMed ID: 30340323
[TBL] [Abstract][Full Text] [Related]
11. Effect of thermal process on the key aroma components of green tea with chestnut-like aroma.
Qu FF; Li XH; Wang PQ; Han YH; Wu Y; Hu JH; Zhang XF
J Sci Food Agric; 2023 Jan; 103(2):657-665. PubMed ID: 36054006
[TBL] [Abstract][Full Text] [Related]
12. Flavor characteristics of seven grades of black tea produced in Turkey.
Alasalvar C; Topal B; Serpen A; Bahar B; Pelvan E; Gökmen V
J Agric Food Chem; 2012 Jun; 60(25):6323-32. PubMed ID: 22642545
[TBL] [Abstract][Full Text] [Related]
13. Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea.
Meng X; Wang JQ; Wang F; Gao Y; Fu CH; Du Q; Feng ZH; Chen JX; Yin JF; Xu YQ
Food Chem; 2024 Apr; 438():138051. PubMed ID: 38056097
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Tea aroma formation from six model manufacturing processes.
Feng Z; Li Y; Li M; Wang Y; Zhang L; Wan X; Yang X
Food Chem; 2019 Jul; 285():347-354. PubMed ID: 30797356
[TBL] [Abstract][Full Text] [Related]
16. Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking.
Mei S; Ding J; Chen X
Food Res Int; 2023 Jun; 168():112760. PubMed ID: 37120211
[TBL] [Abstract][Full Text] [Related]
17. Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea.
Li Y; Zhang J; Jia H; Pan Y; Xu YQ; Wang Y; Deng WW
Food Chem; 2023 Nov; 427():136711. PubMed ID: 37390734
[TBL] [Abstract][Full Text] [Related]
18. Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu'an Guapian green tea during the manufacturing process.
Yu J; Li J; Lin Z; Zhu Y; Feng Z; Ni D; Zeng S; Zeng X; Wang Y; Ning J; Zhang L; Wan X; Zhai X
Food Res Int; 2024 Jul; 188():114525. PubMed ID: 38823888
[TBL] [Abstract][Full Text] [Related]
19. Aroma formation and dynamic changes during white tea processing.
Chen Q; Zhu Y; Dai W; Lv H; Mu B; Li P; Tan J; Ni D; Lin Z
Food Chem; 2019 Feb; 274():915-924. PubMed ID: 30373028
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
