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438 related items for PubMed ID: 33347483

  • 1. Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea.
    Li Z, Wang J.
    PLoS One; 2020; 15(12):e0244224. PubMed ID: 33347483
    [Abstract] [Full Text] [Related]

  • 2. Comparative analysis of Fenghuang Dancong, Tieguanyin, and Dahongpao teas using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods.
    Li Z.
    PLoS One; 2022; 17(10):e0276044. PubMed ID: 36228035
    [Abstract] [Full Text] [Related]

  • 3. Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis.
    Qin D, Wang Q, Jiang X, Ni E, Fang K, Li H, Wang Q, Pan C, Li B, Wu H.
    Food Res Int; 2023 Nov; 173(Pt 1):113356. PubMed ID: 37803659
    [Abstract] [Full Text] [Related]

  • 4. 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; 194():114928. PubMed ID: 39232540
    [Abstract] [Full Text] [Related]

  • 5. Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes.
    Wang M, Li J, Liu X, Liu C, Qian J, Yang J, Zhou X, Jia Y, Tang J, Zeng L.
    Metabolites; 2022 Nov 03; 12(11):. PubMed ID: 36355146
    [Abstract] [Full Text] [Related]

  • 6. Exploring aromatic components differences and composition regularity of 5 kinds of these 4 aroma types Phoenix Dancong tea based on GC-MS.
    Zheng XT, Zeng XY, Lin XL, Chen DS, Li Y, Huang JJ, Yu ZC, Zhu H.
    Sci Rep; 2024 Feb 01; 14(1):2727. PubMed ID: 38302602
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.
    Qi H, Ding S, Pan Z, Li X, Fu F.
    Molecules; 2020 Dec 19; 25(24):. PubMed ID: 33352716
    [Abstract] [Full Text] [Related]

  • 10. Unraveling the contribution of aroma-active and chiral compounds to different grade of Yashi Xiang teas using stir bar sorptive extraction.
    Xiao Z, Yang E, Niu Y, Zhu J.
    J Food Sci; 2023 Aug 19; 88(8):3302-3322. PubMed ID: 37421354
    [Abstract] [Full Text] [Related]

  • 11. Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species.
    Wang J, Zhu Y, Shi J, Yan H, Wang M, Ma W, Zhang Y, Peng Q, Chen Y, Lin Z.
    Molecules; 2020 Sep 14; 25(18):. PubMed ID: 32937894
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. 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 14; 136():109479. PubMed ID: 32846562
    [Abstract] [Full Text] [Related]

  • 14. 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 14; 130():108908. PubMed ID: 32156355
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

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  • 19. 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 01; 96(13):4492-8. PubMed ID: 26858163
    [Abstract] [Full Text] [Related]

  • 20. Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants.
    Niu Y, Ma Y, Xiao Z, Zhu J, Xiong W, Chen F.
    Molecules; 2022 Mar 01; 27(5):. PubMed ID: 35268731
    [Abstract] [Full Text] [Related]

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