Volatile Aroma Compounds in Various Brewed Green Teas

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

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Lexicon for the Sensory Description of Australian Native Plant Foods and Ingredients

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Discrimination of Green Teas from Different Geographical Origins by Using HS-SPME/GC–MS and Pattern Recognition Methods

(2011) Nengsheng Ye et al.   Food Analytical Methods

Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis

(2011) Kanokwan Jumtee et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

A COMPARISON OF SEVEN PREFERENCE MAPPING TECHNIQUES USING FOUR SOFTWARE PROGRAMS

(2011) RENOO YENKET et al.   JOURNAL OF SENSORY STUDIES

Chemical and Instrumental Assessment of Green Tea Sensory Preference

(2010) Y.R. Liang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Evaluation of γ-radiation on green tea odor volatiles

(2010) G.B. Fanaro et al.   RADIATION PHYSICS AND CHEMISTRY

Determination of Volatile Chemical Constitutes in Tea by Simultaneous Distillation Extraction, Vacuum Hydrodistillation and Thermal Desorption

(2008) Marcel Zhu et al.   CHROMATOGRAPHIA

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

(2007) Li-Fei Wang et al.   FOOD CHEMISTRY