The Study of Fingerprint Characteristics of Dayi Pu-Erh Tea Using a Fully Automatic HS-SPME/GC–MS and Combined Chemometrics Method

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

(2014) Shidong Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical fingerprint analysis for quality assessment and control of Bansha herbal tea using paper spray mass spectrometry

(2013) Jiewei Deng et al.   ANALYTICA CHIMICA ACTA

Geographical tracing of Xihu Longjing tea using high performance liquid chromatography

(2013) Liyuan Wang et al.   FOOD CHEMISTRY

Chinese dark teas: Postfermentation, chemistry and biological activities

(2013) Liang Zhang et al.   FOOD RESEARCH INTERNATIONAL

Processing and chemical constituents of Pu-erh tea: A review

(2013) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

(2013) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

A new liquid chromatography–mass spectrometry-based strategy to integrate chemistry, morphology, and evolution of eggplant (Solanum) species

(2013) Shi-Biao Wu et al.   JOURNAL OF CHROMATOGRAPHY A

Optimization of Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry for Detecting Methoxyphenolic Compounds in Pu-erh Tea

(2012) Liping Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the chemical differences between solvent extracts from Pu-erh tea and Dian Hong black tea by CP–Py–GC/MS

(2012) Jia-shun Gong et al.   JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS

Instrumental testing of tea by combining the responses of electronic nose and tongue

(2012) Runu Banerjee(Roy) et al.   JOURNAL OF FOOD ENGINEERING

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

(2012) Jie Lin et al.   Journal of Zhejiang University-SCIENCE B

Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry

(2011) Hai-Peng Lv et al.   FOOD CHEMISTRY

Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

(2011) Kunbo Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Classification of black tea liquor using cyclic voltammetry

(2011) Rajnita Bhattacharyya et al.   JOURNAL OF FOOD ENGINEERING

Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography-Mass Spectrometry

(2011) Peiyou Qin et al.   JOURNAL OF FOOD SCIENCE

Characterisation of the mushroom-like flavour of Melittis melissophyllum L. subsp. melissophyllum by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC–FID) and gas chromatography–mass spectrometry (GC–MS)

(2010) F. Maggi et al.   FOOD CHEMISTRY

Biomimetic-based odor and taste sensing systems to food quality and safety characterization: An overview on basic principles and recent achievements

(2010) Mahdi Ghasemi-Varnamkhasti et al.   JOURNAL OF FOOD ENGINEERING

Screening of microorganisms for bioconversion of (−)β-pinene and R-(+)-limonene to α-terpineol

(2010) Ieda Rottava et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Automated headspace solid-phase microextraction versus headspace for the analysis of furan in foods by gas chromatography–mass spectrometry

(2009) M.S. Altaki et al.   TALANTA

Characteristic fungi observed in the fermentation process for Puer tea

(2008) M ABE et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fingerprint analysis of Ligusticum chuanxiong using hydrophilic interaction chromatography and reversed-phase liquid chromatography

(2008) Yu Jin et al.   JOURNAL OF CHROMATOGRAPHY A

Identification of green tea’s (Camellia sinensis (L.)) quality level according to measurement of main catechins and caffeine contents by HPLC and support vector classification pattern recognition

(2008) Quansheng Chen et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

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