Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics
Authors
Keywords
-
Journal
MOLECULES
Volume 24, Issue 9, Pages 1707
Publisher
MDPI AG
Online
2019-05-07
DOI
10.3390/molecules24091707
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea
- (2018) Dandan Qi et al. FOOD CHEMISTRY
- Application of Py-GC/MS coupled with PARAFAC2 and PLS-DA to study fast pyrolysis of genetically engineered poplars
- (2018) Hilal E. Toraman et al. JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
- Classification of organic olives based on chemometric analysis of elemental data
- (2018) Melisa J. Hidalgo et al. MICROCHEMICAL JOURNAL
- Chemometrics in forensic science
- (2018) Raj Kumar et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective
- (2018) Daniel Granato et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Trends of chemometrics in bloodstain investigations
- (2018) Vishal Sharma et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages
- (2018) Jianxin Song et al. FOOD CHEMISTRY
- Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis
- (2018) Xiaohua Chen et al. FOOD CHEMISTRY
- Novel method for the producing area identification of Zhongning Goji berries by electronic nose
- (2017) Qi Li et al. FOOD CHEMISTRY
- Prediction of Chinese green tea ranking by metabolite profiling using ultra-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC–Q-TOF/MS)
- (2017) Jin Jing et al. FOOD CHEMISTRY
- Recent chemometrics advances for foodomics
- (2017) Marta Bevilacqua et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Nontargeted Analysis Using Ultraperformance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)
- (2015) Weidong Dai et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- E-nose combined with chemometrics to trace tomato-juice quality
- (2015) Xuezhen Hong et al. JOURNAL OF FOOD ENGINEERING
- 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
- Application of gas chromatography-mass spectrometry and chemometrics methods for assessing volatile profiles of Pu-erh tea with different processing methods and ageing years
- (2015) Shidong Lv et al. RSC Advances
- Study on discrimination of white tea and albino tea based on near-infrared spectroscopy and chemometrics
- (2013) Yi Chen et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Aroma analysis by GC/MS and electronic nose dedicated to Negroamaro and Primitivo typical Italian Apulian wines
- (2012) Simonetta Capone et al. SENSORS AND ACTUATORS B-CHEMICAL
- Volatile characteristics of 50 peaches and nectarines evaluated by HP–SPME with GC–MS
- (2009) Yiju Wang et al. FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now