Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

Aroma Investigation of Chios Mastic Gum (Pistacia lentiscus Variety Chia) Using Headspace Gas Chromatography Combined with Olfactory Detection and Chiral Analysis

(2019) Marina Rigling et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis

(2019) Liping Du et al.   MICROCHEMICAL JOURNAL

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

Identification and quantification of key odorants in the world’s four most famous black teas

(2019) Suyoung Kang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

(2019) Wei Dong et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Qingke Liquor Aroma from Tibet

(2019) Yanping L. Qian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan

(2019) Huaixiang Tian et al.   JOURNAL OF DAIRY SCIENCE

Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

(2019) Kejing An et al.   FOOD CHEMISTRY

Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products

(2019) Ting Zhang et al.   MOLECULES

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

Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties

(2018) S. Pérez-Burillo et al.   FOOD CHEMISTRY

A minireview of effects of white tea consumption on diseases

(2018) Nevin Sanlier et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Aroma formation and dynamic changes during white tea processing

(2018) Qincao Chen et al.   FOOD CHEMISTRY

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

(2017) JianCai Zhu et al.   FOOD CHEMISTRY

Identification of the aroma-active compounds in Longjing tea characterized by odor activity value, gas chromatography- olfactometry, and aroma recombination

(2017) Xiaowei Gong et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Classification of lavender essential oils: sedative effects of Lavandula oils

(2017) Kenichi Tomi et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger

(2017) Liangzhen Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Encoding odorant mixtures by human olfactory receptors

(2016) Fouzia El Mountassir et al.   FLAVOUR AND FRAGRANCE JOURNAL

Volatile compounds and sensory characteristics of various instant teas produced from black tea

(2016) Vilma Kraujalytė et al.   FOOD CHEMISTRY

SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea

(2016) Ershad Sheibani et al.   JOURNAL OF FOOD SCIENCE

Comparative analyses of aromas of fresh, naringinase-treated and resin-absorbed juices of pummelo by GC-MS and sensory evaluation

(2015) Hui Ni et al.   FLAVOUR AND FRAGRANCE JOURNAL

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

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

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

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

A novel technology for production of instant tea powder from the existing black tea manufacturing process

(2012) Ch. Someswararao et al.   Innovative Food Science & Emerging Technologies