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Journal Abstract Search

959 related items for PubMed ID: 30339723

  • 1.
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  • 2. Analysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process.
    Zhang Y, Xiong Y, An H, Li J, Li Q, Huang J, Liu Z.
    Molecules; 2022 Jan 12; 27(2):. PubMed ID: 35056794
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  • 5. 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 16; 438():138051. PubMed ID: 38056097
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  • 6. 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 16; 98(14):5278-5286. PubMed ID: 29652443
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  • 7. Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac.
    Ito Y, Sugimoto A, Kakuda T, Kubota K.
    J Agric Food Chem; 2002 Aug 14; 50(17):4878-84. PubMed ID: 12166975
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  • 8. 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 14; 108():413-422. PubMed ID: 29735074
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  • 10. Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses.
    Hou Z, Chen Z, Li L, Chen H, Zhang H, Liu S, Zhang R, Song Q, Chen Y, Su Z, Xu L.
    Foods; 2024 Aug 23; 13(17):. PubMed ID: 39272418
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  • 11. GC-MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocks.
    Chen W, Qi D, Wang W, Miao A, Ma C.
    J Food Sci; 2021 Mar 23; 86(3):813-823. PubMed ID: 33569782
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  • 12. 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 23; 108():74-82. PubMed ID: 29735103
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  • 14. Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics.
    Su D, He JJ, Zhou YZ, Li YL, Zhou HJ.
    Food Chem; 2022 Mar 30; 373(Pt B):131587. PubMed ID: 34838407
    [Abstract] [Full Text] [Related]

  • 15. Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas.
    Chen QC, Zhu Y, Yan H, Chen M, Xie DC, Wang MQ, Ni DJ, Lin Z.
    Molecules; 2020 Dec 21; 25(24):. PubMed ID: 33371407
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  • 17. Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea.
    Zhang J, Mao Y, Xu Y, Feng Z, Wang Y, Chen J, Zhao Y, Cui H, Yin J.
    Foods; 2024 Sep 20; 13(18):. PubMed ID: 39335913
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  • 19. 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 20; 130():108908. PubMed ID: 32156355
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  • 20. 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 20; 136():109479. PubMed ID: 32846562
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