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Journal Abstract Search

362 related items for PubMed ID: 35838150

  • 21. 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
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  • 22. 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
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  • 23. Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis.
    Liu C, Wang C, Zheng T, Zhao M, Gong W, Wang Q, Yan L, Zhang W.
    Foods; 2022 Jun 14; 11(12):. PubMed ID: 35741938
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  • 24. Effects of Different Steeping Temperatures on the Leaching of Aroma Components in Black Tea by SPME-GC-MS Coupled with Chemometric Method.
    Wang Z, Han B, Jing W, Yi Z, Zhang Y, Ren D, Yi L.
    J AOAC Int; 2019 Nov 01; 102(6):1834-1844. PubMed ID: 30795823
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  • 25. Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS.
    Lin J, Dai Y, Guo YN, Xu HR, Wang XC.
    J Zhejiang Univ Sci B; 2012 Dec 01; 13(12):972-80. PubMed ID: 23225852
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  • 26. Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking.
    Mei S, Ding J, Chen X.
    Food Res Int; 2023 Jun 01; 168():112760. PubMed ID: 37120211
    [Abstract] [Full Text] [Related]

  • 27. An insight into trichomes-deficiency and trichomes-rich black teas by comparative metabolomics: The impact of oxidized trichomes on metabolic profiles and infusion color.
    Long P, Su S, Wen M, Liu X, Han Z, Ke JP, Zhou Y, Zhu M, Cheng Y, Shao Y, Wan X, Zhang L.
    Food Res Int; 2024 Aug 01; 190():114638. PubMed ID: 38945627
    [Abstract] [Full Text] [Related]

  • 28. Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS.
    Xiao Y, Huang Y, Chen Y, Xiao L, Zhang X, Yang C, Li Z, Zhu M, Liu Z, Wang Y.
    Curr Res Food Sci; 2022 Aug 01; 5():1788-1807. PubMed ID: 36268133
    [Abstract] [Full Text] [Related]

  • 29. Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC-MS, HS-GC-IMS and electronic nose.
    Zhang D, Huang Y, Fan X, Zeng X.
    Food Chem; 2024 Oct 15; 455():139864. PubMed ID: 38833862
    [Abstract] [Full Text] [Related]

  • 30. Uncovering the Shuixian tea grades hierarchy in Chinese national standard: From sensory evaluation to microstructure and volatile compounds analysis.
    Lin Y, Huang Y, Liu X, Pan Y, Feng X, Guo H, Li X, Tao Y, Chen P, Chu Q.
    Food Chem; 2024 Nov 30; 459():140342. PubMed ID: 39003860
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  • 34. [Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction].
    Liu J, Zhang A, Li S, Zhao W, Zhang Y, Xing G.
    Se Pu; 2017 Nov 08; 35(11):1184-1191. PubMed ID: 29372765
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  • 35. Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea.
    Li Z, Wang J.
    PLoS One; 2020 Nov 08; 15(12):e0244224. PubMed ID: 33347483
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  • 36. 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 08; 108():413-422. PubMed ID: 29735074
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  • 40. Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis.
    Jumtee K, Komura H, Bamba T, Fukusaki E.
    J Biosci Bioeng; 2011 Sep 08; 112(3):252-5. PubMed ID: 21664180
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