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Journal Abstract Search

572 related items for PubMed ID: 35032805

  • 1. Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis.
    Ma L, Gao M, Zhang L, Qiao Y, Li J, Du L, Zhang H, Wang H.
    Food Chem; 2022 Jun 01; 378():132058. PubMed ID: 35032805
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  • 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
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  • 3. 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 15; 130():108908. PubMed ID: 32156355
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  • 5. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y, Guo J, Qian X, Zhu B, Shi Y, Wu G, Duan C.
    J Food Sci; 2021 Apr 15; 86(4):1258-1272. PubMed ID: 33733488
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  • 6. 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
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  • 12. Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying.
    Ni H, Jiang QX, Zhang T, Huang GL, Li LJ, Chen F.
    Molecules; 2020 Aug 10; 25(16):. PubMed ID: 32784994
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  • 16. 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
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  • 17. 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 21; 98(14):5278-5286. PubMed ID: 29652443
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  • 18. 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 21; 187():114359. PubMed ID: 38763643
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  • 19. 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
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  • 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
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