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Journal Abstract Search

744 related items for PubMed ID: 26858163

  • 1. 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
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  • 2. 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
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  • 3. [Analysis of volatile compounds of fresh tea leaves from yaoluoping nature preserve by SDE-GC-MS].
    Mu D, Wu GL, Liu ZK, Tao Y, Zhou LZ, Xu WW, Wang JQ.
    Zhong Yao Cai; 2014 May; 37(5):811-5. PubMed ID: 25335289
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  • 6. Effects of Different Steeping Temperatures on the Leaching of Aroma Components in Black Tea by SPME-GC-MS Coupled with Chemometric Method.
    Wang Z, Han B, Jing W, Yi Z, Zhang Y, Ren D, Yi L.
    J AOAC Int; 2019 Nov 01; 102(6):1834-1844. PubMed ID: 30795823
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  • 7. Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC-MS, ROAV and chemometrics approaches.
    Chen G, Zhu G, Xie H, Zhang J, Huang J, Liu Z, Wang C.
    Food Res Int; 2024 Oct 01; 194():114928. PubMed ID: 39232540
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  • 11. 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 01; 108():74-82. PubMed ID: 29735103
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  • 13. 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 15; 455():139864. PubMed ID: 38833862
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  • 16. Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process.
    Flaig M, Qi S, Wei G, Yang X, Schieberle P.
    J Agric Food Chem; 2020 May 06; 68(18):5168-5179. PubMed ID: 32251584
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  • 18. Aroma changes of black tea prepared from methyl jasmonate treated tea plants.
    Shi J, Wang L, Ma CY, Lv HP, Chen ZM, Lin Z.
    J Zhejiang Univ Sci B; 2014 Apr 06; 15(4):313-21. PubMed ID: 24711352
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  • 19. Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes.
    Li H, Luo L, Ma M, Zeng L.
    J Food Sci; 2018 Nov 06; 83(11):2718-2732. PubMed ID: 30339723
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