Application of gas chromatography-mass spectrometry and chemometrics methods for assessing volatile profiles of Pu-erh tea with different processing methods and ageing years

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice

(2015) Enbo Xu et al.   JOURNAL OF FOOD SCIENCE

Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC–MS combined with chemometrics

(2015) Shaoqing Cui et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

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

(2015) Shidong Lv et al.   PLoS One

Optimization of a Headspace SPME GC–MS Methodology for the Analysis of Processed Almond Beverages

(2014) M. Pérez-González et al.   Food Analytical Methods

Multivariate Analysis Based on GC-MS Fingerprint and Volatile Composition for the Quality Evaluation of Pu-Erh Green Tea

(2014) Shi-Dong Lv et al.   Food Analytical Methods

Analysis of Essential Oils from Cassia Bark and Cassia Twig Samples by GC-MS Combined with Multivariate Data Analysis

(2014) Xuejiao Deng et al.   Food Analytical Methods

An integrated analysis for determining the geographical origin of medicinal herbs using ICP-AES/ICP-MS and 1H NMR analysis

(2014) Yong-Kook Kwon et al.   FOOD CHEMISTRY

Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry

(2014) Liping Du et al.   FOOD RESEARCH INTERNATIONAL

Chemometrics as a Tool of Origin Determination of Polish Monofloral and Multifloral Honeys

(2014) Łukasz Zieliński et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Classification of yerba mate (Ilex paraguariensis) according to the country of origin based on element concentrations

(2014) Marcelo Caetano Alexandre Marcelo et al.   MICROCHEMICAL JOURNAL

Classification of Green and Black Teas by PCA and SVM Analysis of Cyclic Voltammetric Signals from Metallic Oxide-Modified Electrode

(2013) Nian Liu et al.   Food Analytical Methods

Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC–MS

(2013) Jie Lin et al.   FOOD CHEMISTRY

Non-targeted analysis by LC–MS of major metabolite changes during the oolong tea manufacturing in New Zealand

(2013) Karl Fraser et al.   FOOD CHEMISTRY

An integrated approach utilising chemometrics and GC/MS for classification of chamomile flowers, essential oils and commercial products

(2013) Mei Wang et al.   FOOD CHEMISTRY

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

Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features

(2013) Jia Zheng 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

Combined multivariate data analysis of high-performance thin-layer chromatography fingerprints and direct analysis in real time mass spectra for profiling of natural products like propolis

(2013) Gertrud E. Morlock et al.   JOURNAL OF CHROMATOGRAPHY A

Metabolite Profiling of Jaboticaba (Myrciaria cauliflora) and Other Dark-Colored Fruit Juices

(2012) Shi-Biao Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

(2012) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Chemometric Characterization of Sunflower Seeds

(2012) Gastón Lancelle Monferrere et al.   JOURNAL OF FOOD SCIENCE

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

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

Classification and fingerprinting of kiwi and pomelo fruits by multivariate analysis of chromatographic and spectroscopic data

(2011) Costel Sârbu et al.   FOOD CHEMISTRY

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

Predicting the Age and Type of Tuocha Tea by Fourier Transform Infrared Spectroscopy and Chemometric Data Analysis

(2011) Lu Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn

(2011) Liang Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation

(2010) Jang-Eun Lee et al.   FOOD RESEARCH INTERNATIONAL

Pu-erh tea tasting in Yunnan, China: Correlation of drinkers’ perceptions to phytochemistry

(2010) Selena Ahmed et al.   JOURNAL OF ETHNOPHARMACOLOGY

Dimensionality reduction for metabolome data using PCA, PLS, OPLS, and RFDA with differential penalties to latent variables

(2009) Hiroyuki Yamamoto et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Characterization of Pu-erh Tea Using Chemical and Metabolic Profiling Approaches

(2009) Guoxiang Xie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of Metabolomics in the Analysis of Manufacturing Type of Pu-erh Tea and Composition Changes with Different Postfermentation Year

(2009) Kang Mo Ku et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of the green tea grade level using electronic tongue and pattern recognition

(2008) Quansheng Chen et al.   FOOD RESEARCH INTERNATIONAL

Metabolic profiling of Angelica acutiloba roots utilizing gas chromatography–time-of-flight–mass spectrometry for quality assessment based on cultivation area and cultivar via multivariate pattern recognition

(2008) Sukanda Tianniam et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

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