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Journal Abstract Search

181 related items for PubMed ID: 38810449

  • 1. The shaking and standing processing improve the aroma quality of summer black tea.
    Wang Y, Huang L, Deng G, Ning J.
    Food Chem; 2024 Oct 01; 454():139772. PubMed ID: 38810449
    [Abstract] [Full Text] [Related]

  • 2. 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 01; 102(12):5399-5410. PubMed ID: 35332546
    [Abstract] [Full Text] [Related]

  • 3. 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 01; 98(14):5278-5286. PubMed ID: 29652443
    [Abstract] [Full Text] [Related]

  • 4. 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 01; 108():74-82. PubMed ID: 29735103
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation.
    Pang X, Yu W, Cao C, Yuan X, Qiu J, Kong F, Wu J.
    J Agric Food Chem; 2019 Nov 27; 67(47):13139-13149. PubMed ID: 31631665
    [Abstract] [Full Text] [Related]

  • 7. Changes of volatile compounds and odor profiles in Wuyi rock tea during processing.
    Guo X, Ho CT, Wan X, Zhu H, Liu Q, Wen Z.
    Food Chem; 2021 Mar 30; 341(Pt 1):128230. PubMed ID: 33038771
    [Abstract] [Full Text] [Related]

  • 8. Flavor characteristics of seven grades of black tea produced in Turkey.
    Alasalvar C, Topal B, Serpen A, Bahar B, Pelvan E, Gökmen V.
    J Agric Food Chem; 2012 Jun 27; 60(25):6323-32. PubMed ID: 22642545
    [Abstract] [Full Text] [Related]

  • 9. 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 27; 83(11):2718-2732. PubMed ID: 30339723
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. 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 12; 174(Pt 1):113515. PubMed ID: 37986507
    [Abstract] [Full Text] [Related]

  • 13. Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality.
    Deng G, Huang L, Wang W, Yu T, Ning J, Wang Y.
    Food Chem; 2024 Dec 01; 460(Pt 1):140560. PubMed ID: 39047484
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 87(8):3433-3446. PubMed ID: 35838150
    [Abstract] [Full Text] [Related]

  • 16. Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing.
    Jiang G, Xue R, Xiang J, Wang Y, Liu B, Yuan Y, Pu Q, Fang X, Hu X, Liu X, Huang Y.
    Food Chem; 2024 Nov 15; 458():140145. PubMed ID: 38943956
    [Abstract] [Full Text] [Related]

  • 17. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.
    Zhu J, Chen F, Wang L, Niu Y, Yu D, Shu C, Chen H, Wang H, Xiao Z.
    J Agric Food Chem; 2015 Sep 02; 63(34):7499-510. PubMed ID: 26257073
    [Abstract] [Full Text] [Related]

  • 18. Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis.
    Ma L, Gao M, Zhang L, Qiao Y, Li J, Du L, Zhang H, Wang H.
    Food Chem; 2022 Jun 01; 378():132058. PubMed ID: 35032805
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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