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Journal Abstract Search

272 related items for PubMed ID: 34942497

  • 1. Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture.
    Liu P, Zheng P, Feng L, Gong Z, Zheng L, Gao S, Wang X, Ye F, Huang J, Liu Z.
    Food Chem; 2022 May 01; 375():131847. PubMed ID: 34942497
    [Abstract] [Full Text] [Related]

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  • 3. Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography-olfactometry (GC-O).
    Gan S, Chen Y, Zhao L, Zhao X, Qiu T, Zhai X, Dai Q.
    Food Res Int; 2024 Jul 01; 187():114359. PubMed ID: 38763643
    [Abstract] [Full Text] [Related]

  • 4. 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 01; 130():108908. PubMed ID: 32156355
    [Abstract] [Full Text] [Related]

  • 5. Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale.
    Zhang H, Wang J, Zhang D, Zeng L, Liu Y, Zhu W, Lei G, Huang Y.
    Food Chem; 2021 Apr 16; 342():128175. PubMed ID: 33097332
    [Abstract] [Full Text] [Related]

  • 6. 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 16; 194():114928. PubMed ID: 39232540
    [Abstract] [Full Text] [Related]

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

  • 8. 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 16; 120():514-522. PubMed ID: 31000266
    [Abstract] [Full Text] [Related]

  • 9. Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation.
    Pang X, Yu W, Cao C, Yuan X, Qiu J, Kong F, Wu J.
    J Agric Food Chem; 2019 Nov 27; 67(47):13139-13149. PubMed ID: 31631665
    [Abstract] [Full Text] [Related]

  • 10. 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 27; 103(14):7136-7152. PubMed ID: 37337850
    [Abstract] [Full Text] [Related]

  • 11. 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 27; 98(14):5278-5286. PubMed ID: 29652443
    [Abstract] [Full Text] [Related]

  • 12. 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 27; 136():109479. PubMed ID: 32846562
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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]

  • 15. 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]

  • 16. 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]

  • 17. Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing.
    Jiang G, Xue R, Xiang J, Wang Y, Liu B, Yuan Y, Pu Q, Fang X, Hu X, Liu X, Huang Y.
    Food Chem; 2024 Nov 15; 458():140145. PubMed ID: 38943956
    [Abstract] [Full Text] [Related]

  • 18. 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 15; 102(12):5399-5410. PubMed ID: 35332546
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea.
    Huang W, Fang S, Wang J, Zhuo C, Luo Y, Yu Y, Li L, Wang Y, Deng WW, Ning J.
    Food Chem; 2022 Nov 30; 395():133549. PubMed ID: 35777211
    [Abstract] [Full Text] [Related]

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