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Journal Abstract Search

418 related items for PubMed ID: 25088347

  • 21. Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging.
    Cheng Y, Huynh-Ba T, Blank I, Robert F.
    J Agric Food Chem; 2008 Mar 26; 56(6):2160-9. PubMed ID: 18298066
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  • 22. 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 26; 96(13):4492-8. PubMed ID: 26858163
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  • 23. Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion.
    Kumazawa K, Wada Y, Masuda H.
    J Agric Food Chem; 2006 Jun 28; 54(13):4795-801. PubMed ID: 16787030
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  • 26. 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 01; 454():139772. PubMed ID: 38810449
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  • 28. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.
    Zhu J, Chen F, Wang L, Niu Y, Yu D, Shu C, Chen H, Wang H, Xiao Z.
    J Agric Food Chem; 2015 Sep 02; 63(34):7499-510. PubMed ID: 26257073
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  • 29. Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
    Kumazawa K, Kaneko S, Nishimura O.
    J Agric Food Chem; 2013 Dec 11; 61(49):11968-73. PubMed ID: 24274062
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  • 31. Insights into the Key Odorants in Large-Leaf Yellow Tea (Camellia sinensis) by Application of the Sensomics Approach.
    Zhai X, Hu Y, Pei Z, Yu J, Li M, Zhang L, Ho CT, Zhang Y, Wan X.
    J Agric Food Chem; 2023 Jan 11; 71(1):690-699. PubMed ID: 36573803
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  • 32. Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis.
    Takakura Y, Sakamoto T, Hirai S, Masuzawa T, Wakabayashi H, Nishimura T.
    Meat Sci; 2014 May 11; 97(1):27-31. PubMed ID: 24486684
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  • 33. 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 11; 108():413-422. PubMed ID: 29735074
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  • 36. Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept.
    Zhai X, Granvogl M.
    J Agric Food Chem; 2019 Sep 04; 67(35):9885-9894. PubMed ID: 31090412
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  • 38. Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach.
    Franitza L, Granvogl M, Schieberle P.
    J Agric Food Chem; 2016 Jan 27; 64(3):637-45. PubMed ID: 26715051
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  • 39. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
    Mao S, Lu C, Li M, Ye Y, Wei X, Tong H.
    J Sci Food Agric; 2018 Nov 27; 98(14):5278-5286. PubMed ID: 29652443
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  • 40. Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion.
    Ito Y, Kubota K.
    Mol Nutr Food Res; 2005 Jan 27; 49(1):61-8. PubMed ID: 15580663
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