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Journal Abstract Search

318 related items for PubMed ID: 33569782

  • 1. 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; 86(3):813-823. PubMed ID: 33569782
    [Abstract] [Full Text] [Related]

  • 2. 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; 83(11):2718-2732. PubMed ID: 30339723
    [Abstract] [Full Text] [Related]

  • 3. 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; 98(14):5278-5286. PubMed ID: 29652443
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  • 5. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics.
    Xue J, Guo G, Liu P, Chen L, Wang W, Zhang J, Yin J, Ni D, Engelhardt UH, Jiang H.
    J Sci Food Agric; 2022 Sep; 102(12):5399-5410. PubMed ID: 35332546
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  • 7. 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; 108():74-82. PubMed ID: 29735103
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  • 9. 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]

  • 10. 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
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  • 12. 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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  • 14. Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea.
    Yin X, Xiao Y, Wang K, Wu W, Huang J, Liu S, Zhang S.
    Food Res Int; 2023 Dec 01; 174(Pt 1):113515. PubMed ID: 37986507
    [Abstract] [Full Text] [Related]

  • 15. Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea.
    Liang Y, Wang Z, Zhang L, Dai H, Wu W, Zheng Z, Lin F, Xu J, Huang Y, Sun W.
    Food Chem; 2024 Oct 15; 455():139931. PubMed ID: 38850976
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide.
    Wang Q, Qin D, Huang G, Jiang X, Fang K, Wang Q, Ni E, Li B, Pan C, Li H, Chen D, Wu H.
    J Food Sci; 2022 Aug 16; 87(8):3433-3446. PubMed ID: 35838150
    [Abstract] [Full Text] [Related]

  • 18. Tea aroma formation from six model manufacturing processes.
    Feng Z, Li Y, Li M, Wang Y, Zhang L, Wan X, Yang X.
    Food Chem; 2019 Jul 01; 285():347-354. PubMed ID: 30797356
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  • 19. Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma.
    Yang P, Yu M, Song H, Xu Y, Lin Y, Granvogl M.
    J Agric Food Chem; 2022 Jan 12; 70(1):267-278. PubMed ID: 34962402
    [Abstract] [Full Text] [Related]

  • 20. 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]

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