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Journal Abstract Search

558 related items for PubMed ID: 34962402

  • 1. 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
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  • 2. Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties.
    Wang D, Liu Z, Lan X, Wang C, Chen W, Zhan S, Sun Y, Su W, Lin CC, Liu W, Liu Y, Ni L.
    Food Chem; 2024 Mar 01; 435():137470. PubMed ID: 37774626
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  • 3. 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
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  • 6. Changes of volatile compounds and odor profiles in Wuyi rock tea during processing.
    Guo X, Ho CT, Wan X, Zhu H, Liu Q, Wen Z.
    Food Chem; 2021 Mar 30; 341(Pt 1):128230. PubMed ID: 33038771
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  • 8. 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 30; 130():108908. PubMed ID: 32156355
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  • 9. 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 30; 108():74-82. PubMed ID: 29735103
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  • 16. Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with "rock flavor" and microbial contributions to the flavor.
    Wu W, Jiang X, Zhu Q, Yuan Y, Chen R, Wang W, Liu A, Wu C, Ma C, Li J, Zhang J, Peng Z.
    Food Chem; 2024 Aug 30; 450():139376. PubMed ID: 38648695
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  • 18. 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
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  • 19. Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass Spectrometry.
    Zhang Y, Kang S, Yan H, Xie D, Chen Q, Lv H, Lin Z, Zhu Y.
    Foods; 2022 Dec 19; 11(24):. PubMed ID: 36553850
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  • 20. Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis.
    Yang P, Song H, Wang L, Jing H.
    J Agric Food Chem; 2019 Jul 17; 67(28):7926-7934. PubMed ID: 31250635
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