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142 related items for PubMed ID: 38850976

  • 1. Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea.
    Liang Y, Wang Z, Zhang L, Dai H, Wu W, Zheng Z, Lin F, Xu J, Huang Y, Sun W.
    Food Chem; 2024 Oct 15; 455():139931. PubMed ID: 38850976
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  • 2. 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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  • 3. Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties.
    Wang D, Liu Z, Lan X, Wang C, Chen W, Zhan S, Sun Y, Su W, Lin CC, Liu W, Liu Y, Ni L.
    Food Chem; 2024 Mar 01; 435():137470. PubMed ID: 37774626
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  • 6. 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
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  • 7. Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC-MS, ROAV and chemometrics approaches.
    Chen G, Zhu G, Xie H, Zhang J, Huang J, Liu Z, Wang C.
    Food Res Int; 2024 Oct 01; 194():114928. PubMed ID: 39232540
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  • 8. 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
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  • 9. 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
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  • 11. Non-Targeted Metabolomics Analysis Revealed the Characteristic Non-Volatile and Volatile Metabolites in the Rougui Wuyi Rock Tea (Camellia sinensis) from Different Culturing Regions.
    Xu K, Tian C, Zhou C, Zhu C, Weng J, Sun Y, Lin Y, Lai Z, Guo Y.
    Foods; 2022 Jun 09; 11(12):. PubMed ID: 35741892
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  • 12. 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 09; 98(14):5278-5286. PubMed ID: 29652443
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  • 13. Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with "rock flavor" and microbial contributions to the flavor.
    Wu W, Jiang X, Zhu Q, Yuan Y, Chen R, Wang W, Liu A, Wu C, Ma C, Li J, Zhang J, Peng Z.
    Food Chem; 2024 Aug 30; 450():139376. PubMed ID: 38648695
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  • 18. 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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  • 19. 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
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  • 20. Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.
    Feng T, Sun J, Wang K, Song S, Chen D, Zhuang H, Lu J, Li D, Meng X, Shi M, Yao L, Ho CT.
    J Agric Food Chem; 2022 Oct 26; 70(42):13741-13753. PubMed ID: 36225119
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