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Journal Abstract Search

149 related items for PubMed ID: 38183708

  • 1. Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds.
    Tian D, Huang G, Ren L, Li Y, Yu J, Lu Q, Yang Y, Deng X, Li Y, Zhou H.
    Food Chem; 2024 May 15; 440():138249. PubMed ID: 38183708
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  • 7. Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS.
    Yang Y, Rong Y, Liu F, Jiang Y, Deng Y, Dong C, Yuan H.
    J Food Sci; 2021 Jun 15; 86(6):2358-2373. PubMed ID: 33929725
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  • 10. Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide.
    Wang Q, Qin D, Huang G, Jiang X, Fang K, Wang Q, Ni E, Li B, Pan C, Li H, Chen D, Wu H.
    J Food Sci; 2022 Aug 15; 87(8):3433-3446. PubMed ID: 35838150
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  • 12. Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea.
    Zhu J, Niu Y, Xiao Z.
    J Agric Food Chem; 2022 Jul 13; 70(27):8395-8408. PubMed ID: 35762564
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  • 13. 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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  • 14. 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 21; 86(4):1258-1272. PubMed ID: 33733488
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  • 15. 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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  • 16. Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum.
    An T, Shen S, Zu Z, Chen M, Wen Y, Chen X, Chen Q, Wang Y, Wang S, Gao X.
    Food Chem; 2023 Jun 01; 410():135462. PubMed ID: 36669288
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  • 17. Formation of aroma characteristics driven by volatile components during long-term storage of An tea.
    Shen S, Wu H, Li T, Sun H, Wang Y, Ning J.
    Food Chem; 2023 Jun 15; 411():135487. PubMed ID: 36669341
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