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Journal Abstract Search

163 related items for PubMed ID: 37986507

  • 1. 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; 174(Pt 1):113515. PubMed ID: 37986507
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  • 6. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis.
    Chen X, Chen D, Jiang H, Sun H, Zhang C, Zhao H, Li X, Yan F, Chen C, Xu Z.
    Food Chem; 2019 Feb 15; 274():130-136. PubMed ID: 30372917
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  • 12. 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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  • 14. 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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  • 17. 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 27; 108():74-82. PubMed ID: 29735103
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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 27; 187():114359. PubMed ID: 38763643
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