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Journal Abstract Search

1509 related items for PubMed ID: 32156355

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis.
    Zheng X, Hu T, Xie H, Ou X, Huang J, Wang C, Liu Z, Li Q.
    Food Chem; 2023 Nov 15; 426():136527. PubMed ID: 37336100
    [Abstract] [Full Text] [Related]

  • 3. Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion.
    Ni H, Jiang Q, Lin Q, Ma Q, Wang L, Weng S, Huang G, Li L, Chen F.
    Food Chem; 2021 Apr 16; 342():128565. PubMed ID: 33199121
    [Abstract] [Full Text] [Related]

  • 4. 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 16; 103(14):7136-7152. PubMed ID: 37337850
    [Abstract] [Full Text] [Related]

  • 5. 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 16; 108():74-82. PubMed ID: 29735103
    [Abstract] [Full Text] [Related]

  • 6. 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 01; 339():128136. PubMed ID: 33152893
    [Abstract] [Full Text] [Related]

  • 7. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea.
    Qi D, Miao A, Cao J, Wang W, Chen W, Pang S, He X, Ma C.
    Food Chem; 2018 Nov 01; 265():189-199. PubMed ID: 29884372
    [Abstract] [Full Text] [Related]

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  • 9. Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments.
    Zhang X, Gao P, Xia W, Jiang Q, Liu S, Xu Y.
    Food Chem; 2022 Dec 15; 397():133773. PubMed ID: 35908468
    [Abstract] [Full Text] [Related]

  • 10. Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.
    Feng T, Sun J, Wang K, Song S, Chen D, Zhuang H, Lu J, Li D, Meng X, Shi M, Yao L, Ho CT.
    J Agric Food Chem; 2022 Oct 26; 70(42):13741-13753. PubMed ID: 36225119
    [Abstract] [Full Text] [Related]

  • 11. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
    Sabbatini A, Jurnatan Y, Fraatz MA, Govori S, Haziri A, Millaku F, Zorn H, Zhang Y.
    Food Res Int; 2019 Jun 26; 120():514-522. PubMed ID: 31000266
    [Abstract] [Full Text] [Related]

  • 12. Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice.
    Pang X, Zhang Y, Qiu J, Cao J, Sun Y, Li H, Kong F.
    Food Chem; 2019 Dec 15; 301():125307. PubMed ID: 31387043
    [Abstract] [Full Text] [Related]

  • 13. Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea.
    Zhao R, Yao H, Hou Z, Zhou Q, Zhao M, Wu C, Zhang L, Xu C, Su H.
    Food Chem; 2024 Nov 15; 458():140174. PubMed ID: 38964109
    [Abstract] [Full Text] [Related]

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  • 15. Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach.
    Zhu Y, Yan H, Zhang ZF, Zeng JM, Zhang Y, Wang JT, Ma WJ, Wang MQ, Peng QH, Lv HP, Lin Z.
    Food Chem; 2021 Dec 15; 365():130615. PubMed ID: 34329877
    [Abstract] [Full Text] [Related]

  • 16. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
    Xiao Z, Wu Q, Niu Y, Wu M, Zhu J, Zhou X, Chen X, Wang H, Li J, Kong J.
    J Agric Food Chem; 2017 Sep 27; 65(38):8392-8401. PubMed ID: 28885016
    [Abstract] [Full Text] [Related]

  • 17. 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 15; 274():130-136. PubMed ID: 30372917
    [Abstract] [Full Text] [Related]

  • 18. Characterization of volatiles and identification of odor-active compounds of rocket leaves.
    Raffo A, Masci M, Moneta E, Nicoli S, Sánchez Del Pulgar J, Paoletti F.
    Food Chem; 2018 Feb 01; 240():1161-1170. PubMed ID: 28946238
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process.
    Cui J, Zhai X, Guo D, Du W, Gao T, Zhou J, Schwab WG, Song C.
    J Agric Food Chem; 2022 Jan 12; 70(1):279-288. PubMed ID: 34932338
    [Abstract] [Full Text] [Related]

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