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Journal Abstract Search

405 related items for PubMed ID: 37120211

  • 21. 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; 13(12):972-80. PubMed ID: 23225852
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  • 22. Quality assessment of rose tea with different drying methods based on physicochemical properties, HS-SPME-GC-MS, and GC-IMS.
    Liu Z, Liu LX, Han QD, Dong GZ, Wang B, Zhang JF, Lei SM, Liu YG.
    J Food Sci; 2023 Apr; 88(4):1378-1391. PubMed ID: 36789871
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  • 23. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.
    Caporaso N, Whitworth MB, Cui C, Fisk ID.
    Food Res Int; 2018 Jun; 108():628-640. PubMed ID: 29735099
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  • 24. Revelation of volatile contributions in green teas with different aroma types by GC-MS and GC-IMS.
    Liu N, Shen S, Huang L, Deng G, Wei Y, Ning J, Wang Y.
    Food Res Int; 2023 Jul; 169():112845. PubMed ID: 37254419
    [Abstract] [Full Text] [Related]

  • 25. 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; 102(12):5399-5410. PubMed ID: 35332546
    [Abstract] [Full Text] [Related]

  • 26. [Analysis of volatile compounds of fresh tea leaves from yaoluoping nature preserve by SDE-GC-MS].
    Mu D, Wu GL, Liu ZK, Tao Y, Zhou LZ, Xu WW, Wang JQ.
    Zhong Yao Cai; 2014 May; 37(5):811-5. PubMed ID: 25335289
    [Abstract] [Full Text] [Related]

  • 27. 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; 187():114359. PubMed ID: 38763643
    [Abstract] [Full Text] [Related]

  • 28. Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis.
    Qin D, Wang Q, Jiang X, Ni E, Fang K, Li H, Wang Q, Pan C, Li B, Wu H.
    Food Res Int; 2023 Nov; 173(Pt 1):113356. PubMed ID: 37803659
    [Abstract] [Full Text] [Related]

  • 29. Distribution of and Temporal Variation in Volatiles in Tea (Camellia sinensis) Flowers during the Opening Stages.
    Cui J, Zhou J, Du W, Guo D, Tang X, Zhao W, Lu M, Yu K, Luo Z, Chen Y, Wang Q, Gao T, Schwab WG, Song C.
    J Agric Food Chem; 2023 Dec 13; 71(49):19682-19693. PubMed ID: 37988651
    [Abstract] [Full Text] [Related]

  • 30. Analysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process.
    Zhang Y, Xiong Y, An H, Li J, Li Q, Huang J, Liu Z.
    Molecules; 2022 Jan 12; 27(2):. PubMed ID: 35056794
    [Abstract] [Full Text] [Related]

  • 31. Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1).
    Yu Q, Huang C, Zhu R, Lu D, Liu L, Lai J, Zhong X, Guan J, Zhou S, Tong Y, Wang Z, Chen P, Guo H, Chu Q, Gong S, Fan F.
    Food Res Int; 2023 Nov 12; 173(Pt 2):113461. PubMed ID: 37803791
    [Abstract] [Full Text] [Related]

  • 32. 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
    [Abstract] [Full Text] [Related]

  • 33. Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities.
    Huang G, Huang Y, Sun Y, Lu T, Cao Q, Chen X.
    J Food Sci; 2024 Jun 30; 89(6):3430-3444. PubMed ID: 38638068
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  • 34. Contribution of tea stems to large-leaf yellow tea aroma.
    Liu Q, Huang W, Sheng C, Wu Y, Lu M, Li T, Zhang J, Wei Y, Wang Y, Ning J.
    Food Chem; 2024 Dec 01; 460(Pt 1):140472. PubMed ID: 39032306
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  • 35. 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 01; 83(11):2718-2732. PubMed ID: 30339723
    [Abstract] [Full Text] [Related]

  • 36. Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process.
    Li Y, Luo Q, Qin M, Xu W, Wang X, Zhou J, He C, Chen Y, Yu Z, Ni D.
    Food Chem; 2024 Apr 16; 438():138062. PubMed ID: 38064793
    [Abstract] [Full Text] [Related]

  • 37. Volatile fingerprinting, sensory characterization, and consumer acceptance of pure and blended arabica coffee leaf teas.
    DePaula J, Cunha SC, Ferreira IMPLVO, Porto ACV, G Cruz A, Petrarca M, Tereza Trevisan M, Revi I, Farah A.
    Food Res Int; 2023 Nov 16; 173(Pt 2):113361. PubMed ID: 37803702
    [Abstract] [Full Text] [Related]

  • 38. 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]

  • 39. Volatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME-GC-MS.
    Galarza G, Figueroa JG.
    Molecules; 2022 Mar 21; 27(6):. PubMed ID: 35335365
    [Abstract] [Full Text] [Related]

  • 40. Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves.
    Dong F, Zeng L, Yu Z, Li J, Tang J, Su X, Yang Z.
    Molecules; 2018 Oct 18; 23(10):. PubMed ID: 30340323
    [Abstract] [Full Text] [Related]

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