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PUBMED FOR HANDHELDS

Journal Abstract Search


295 related items for PubMed ID: 35777211

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  • 3. 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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  • 4. 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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  • 6. 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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  • 7. 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 30; 194():114928. PubMed ID: 39232540
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  • 9. 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 30; 103(14):7136-7152. PubMed ID: 37337850
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  • 10. 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 30; 98(14):5278-5286. PubMed ID: 29652443
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  • 11. The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree.
    Qin M, Zhou J, Luo Q, Zhu J, Yu Z, Zhang D, Ni D, Chen Y.
    Food Chem; 2024 May 01; 439():138176. PubMed ID: 38091790
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  • 12. Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process.
    Flaig M, Qi S, Wei G, Yang X, Schieberle P.
    J Agric Food Chem; 2020 May 06; 68(18):5168-5179. PubMed ID: 32251584
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  • 15. Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea.
    Zhao R, Yao H, Hou Z, Zhou Q, Zhao M, Wu C, Zhang L, Xu C, Su H.
    Food Chem; 2024 Nov 15; 458():140174. PubMed ID: 38964109
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  • 16. 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 15; 174(Pt 1):113515. PubMed ID: 37986507
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  • 17. Mechanism of aroma formation in white tea treated with solar withering.
    Zou L, Sheng C, Xia D, Zhang J, Wei Y, Ning J.
    Food Res Int; 2024 Oct 15; 194():114917. PubMed ID: 39232537
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  • 18. Non-target and target quantitative metabolomics with quantitative aroma evaluation reveal the influence mechanism of withering light quality on tea aroma and volatile metabolites evolution.
    Hua J, Zhu X, Ouyang W, Yu Y, Chen M, Wang J, Yuan H, Jiang Y.
    Food Res Int; 2024 Sep 15; 192():114773. PubMed ID: 39147497
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  • 19. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS).
    Zhu J, Niu Y, Xiao Z.
    Food Chem; 2021 Mar 01; 339():128136. PubMed ID: 33152893
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  • 20. 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 01; 108():413-422. PubMed ID: 29735074
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