Characterization of the aromatic profile in “zijuan” and “pu-erh” green teas by headspace solid-phase microextraction coupled with GC-O and GC-MS

Differentiation of two types of pu-erh teas by using an electronic nose and ultrasound-assisted extraction-dispersive liquid–liquid microextraction-gas chromatography-mass spectrometry

(2016) Jing Ye et al.   Analytical Methods

Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometric (GC-MS) analysis of volatile profiles during the stir-frying process of malt

(2016) Yao Xu et al.   Analytical Methods

Triple-channel comparative analysis of volatile flavour composition in raw whole and skim milk via electronic nose, GC-MS and GC-O

(2015) Na-si Ai et al.   Analytical Methods

Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS

(2015) Yong-Quan Xu et al.   Food Analytical Methods

Use of Doehlert design in the optimization of extraction conditions in the determination of organochlorine pesticides in bovine milk samples by HS-SPME

(2014) Josias Merib et al.   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

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

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

(2014) Jiang Shi et al.   Journal of Zhejiang University-SCIENCE B

Free radical scavenging and anti-oxidative activities of an ethanol-soluble pigment extract prepared from fermented Zijuan Pu-erh tea

(2013) Jiang Ping Fan et al.   FOOD AND CHEMICAL TOXICOLOGY

Determination of nerolidol in teas using headspace solid phase microextraction–gas chromatography

(2013) Chunhua Ma et al.   FOOD CHEMISTRY

GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis

(2013) Songul Kesen 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

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Effects of Zijuan pu-erh tea theabrownin on metabolites in hyperlipidemic rat feces by Py-GC/MS

(2013) Chun-xiu Peng et al.   JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS

A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis

(2013) Lei Zhang et al.   JOURNAL OF CHROMATOGRAPHY A

Influence of large molecular polymeric pigments isolated from fermented Zijuan tea on the activity of key enzymes involved in lipid metabolism in rat

(2012) Qiu-ping Wang et al.   EXPERIMENTAL GERONTOLOGY

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

Curie-point pyrolysis–gas chromatography–mass spectroscopic analysis of theabrownins from fermented Zijuan tea

(2012) Jiashun Gong et al.   JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS

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

Evaluation of Volatiles from Two Subtropical Strawberry Cultivars Using GC–Olfactometry, GC-MS Odor Activity Values, and Sensory Analysis

(2011) Xiaofen Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyethylene glycol-coated solid-phase microextraction fibres for the extraction of polar analytes—A review

(2011) Agata Spietelun et al.   TALANTA

Optimisation of solid-phase microextraction combined with gas chromatography–mass spectrometry based methodology to establish the global volatile signature in pulp and skin of Vitis vinifera L. grape varieties

(2011) Rosa Perestrelo et al.   TALANTA

Fingerprint of volatile flavour constituents and antioxidant activities of teas from Thailand

(2010) Patcharee Pripdeevech et al.   FOOD CHEMISTRY

Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

(2010) Xinliang Mo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples—Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction

(2010) Xungang Gu et al.   International Journal of Analytical Chemistry

Coffee aroma—Statistical analysis of compositional data

(2009) M. Korhoňová et al.   TALANTA

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

(2008) Marcel Zhu et al.   CHROMATOGRAPHIA

Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology

(2008) Julien Januszkiewicz et al.   JOURNAL OF CHROMATOGRAPHY A

Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC–olfactometry)

(2007) Leila Denise Falcão et al.   FOOD CHEMISTRY