Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined with chemometrics

Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process

(2020) Mario Flaig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

(2019) Hui Ru Tan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

(2019) Meng-Qi Wang et al.   FOOD RESEARCH INTERNATIONAL

Quantitative analyses of the bitterness and astringency of catechins from green tea

(2018) Yong-Quan Xu et al.   FOOD CHEMISTRY

Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots

(2018) Yong-Quan Xu et al.   FOOD CHEMISTRY

Identification of key odorants responsible for chestnut-like aroma quality of green teas

(2018) Yin Zhu et al.   FOOD RESEARCH INTERNATIONAL

Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times

(2018) Pan-Pan Liu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterising volatiles in tea ( Camellia sinensis ). Part I: Comparison of headspace-solid phase microextraction and solvent assisted flavour evaporation

(2018) Hazel Lau et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis

(2018) Yanqin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis

(2018) Yan-Qin Yang et al.   PLoS One

Effect of different drying methods on the sensory quality and chemical components of black tea

(2018) Fengfeng Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aroma formation and dynamic changes during white tea processing

(2018) Qincao Chen et al.   FOOD CHEMISTRY

Geographical Origin Discrimination of Oolong Tea (TieGuanYin, Camellia sinensis (L.) O. Kuntze) Using Proton Nuclear Magnetic Resonance Spectroscopy and Near-Infrared Spectroscopy

(2017) Weijun Meng et al.   Food Analytical Methods

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

Enantiomeric and quantitative analysis of volatile terpenoids in different teas ( Camellia sinensis )

(2017) Yin Zhu et al.   JOURNAL OF CHROMATOGRAPHY A

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

(2016) Chaojun He et al.   Analytical Methods

Green tea flavour determinants and their changes over manufacturing processes

(2016) Zhuo-Xiao Han et al.   FOOD CHEMISTRY

Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference

(2016) Youngmok Kim et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS

(2016) Chen Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

Tin Oxide Based Gas Sensor Array in Electronic Nose to Monitor Aroma of Black Tea

(2016) Debashis Dutta et al.   Sensor Letters

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

Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

(2015) Robin Joshi et al.   FOOD CHEMISTRY

Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS

(2015) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in flavor volatile composition of oolong tea after panning during tea processing

(2015) Ershad Sheibani et al.   Food Science & Nutrition

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

Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet

(2014) Biniam T. Kebede 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

Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

(2013) Karangwa Eric et al.   FOOD RESEARCH INTERNATIONAL

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

Volatile Aroma Compounds in Various Brewed Green Teas

(2013) Jeehyun Lee et al.   MOLECULES

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

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

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

Flavour chemistry of mate and some common herbal teas

(2012) O. Lasekan et al.   TRENDS IN FOOD SCIENCE & 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

Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage

(2009) Erzheng Su et al.   FOOD AND BIOPRODUCTS PROCESSING

Evaluation of the Umami Taste Intensity of Green Tea by a Taste Sensor

(2008) Nobuyuki Hayashi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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