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Journal Abstract Search

127 related items for PubMed ID: 39003860

  • 1. 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]

  • 2. 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 30; 98(14):5278-5286. PubMed ID: 29652443
    [Abstract] [Full Text] [Related]

  • 3. LC-MS and GC-MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea.
    Liu X, Zhou F, Wen M, Jiang S, Long P, Ke JP, Han Z, Zhu M, Zhou Y, Zhang L.
    Food Res Int; 2024 Sep 30; 191():114740. PubMed ID: 39059930
    [Abstract] [Full Text] [Related]

  • 4. 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 30; 87(8):3433-3446. PubMed ID: 35838150
    [Abstract] [Full Text] [Related]

  • 5. 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 30; 194():114928. PubMed ID: 39232540
    [Abstract] [Full Text] [Related]

  • 6. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics.
    Ma C, Li J, Chen W, Wang W, Qi D, Pang S, Miao A.
    Food Res Int; 2018 Jun 30; 108():413-422. PubMed ID: 29735074
    [Abstract] [Full Text] [Related]

  • 7. 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 30; 83(11):2718-2732. PubMed ID: 30339723
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking.
    Mei S, Ding J, Chen X.
    Food Res Int; 2023 Jun 15; 168():112760. PubMed ID: 37120211
    [Abstract] [Full Text] [Related]

  • 10. 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 15; 102(12):5399-5410. PubMed ID: 35332546
    [Abstract] [Full Text] [Related]

  • 11. Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC-MS, HS-GC-IMS and electronic nose.
    Zhang D, Huang Y, Fan X, Zeng X.
    Food Chem; 2024 Oct 15; 455():139864. PubMed ID: 38833862
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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]

  • 14. Mechanism of aroma formation in white tea treated with solar withering.
    Zou L, Sheng C, Xia D, Zhang J, Wei Y, Ning J.
    Food Res Int; 2024 Oct 27; 194():114917. PubMed ID: 39232537
    [Abstract] [Full Text] [Related]

  • 15. 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 27; 13(12):972-80. PubMed ID: 23225852
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. Effects of Different Steeping Temperatures on the Leaching of Aroma Components in Black Tea by SPME-GC-MS Coupled with Chemometric Method.
    Wang Z, Han B, Jing W, Yi Z, Zhang Y, Ren D, Yi L.
    J AOAC Int; 2019 Nov 01; 102(6):1834-1844. PubMed ID: 30795823
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 20. Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics.
    Su D, He JJ, Zhou YZ, Li YL, Zhou HJ.
    Food Chem; 2022 Mar 30; 373(Pt B):131587. PubMed ID: 34838407
    [Abstract] [Full Text] [Related]

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