A Comparative Study of Aromatic Characterization of Yingde Black Tea Infusions in Different Steeping Temperatures

Comparison of nonvolatile taste components in 18 strong fragrance spices

(2020) Wen Duan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of Different Steeping Temperatures on the Leaching of Aroma Components in Black Tea by SPME–GC–MS Coupled with Chemometric Method

(2020) Ziyan Wang et al.   JOURNAL OF AOAC INTERNATIONAL

Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments

(2020) Xiao Yang et al.   Foods

Aromatic Characterization of Mangoes (Mangifera indica L.) Using Solid Phase Extraction Coupled with Gas Chromatography–Mass Spectrometry and Olfactometry and Sensory Analyses

(2020) Haocheng Liu et al.   Foods

Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea

(2020) Qin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS

(2019) Hafiz Umer Javed et al.   FOOD RESEARCH INTERNATIONAL

Detection of bitterness and astringency of green tea with different taste by electronic nose and tongue

(2019) Guangyu Zou et al.   PLoS One

Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests

(2019) Cong-ning Nie et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

Identification of floral aromatic volatile compounds in 29 cultivars from four groups of Osmanthus fragrans by gas chromatography–mass spectrometry

(2019) Jianxin Fu et al.   Horticulture Environment and Biotechnology

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

(2019) Wentao Zhang et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

(2019) Jiaheng Lyu et al.   MOLECULES

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

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

(2018) Huiying Zhang et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

(2018) JianCai Zhu et al.   FOOD CHEMISTRY

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

(2018) Chen Yang et al.   FOOD RESEARCH INTERNATIONAL

Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics

(2018) Chengying Ma et al.   FOOD RESEARCH INTERNATIONAL

Differentiation of black tea infusions according to origin, processing and botanical varieties using multivariate statistical analysis of LC-MS data

(2018) Anastasiia Shevchuk et al.   FOOD RESEARCH INTERNATIONAL

Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry

(2018) Shihong Mao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Characterising volatiles in tea ( Camellia sinensis ). Part II: Untargeted and targeted approaches to multivariate analysis

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

Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

(2018) Jingke Liu et al.   MOLECULES

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

Characterization of aroma compositions in different Chinese congou black teas using GC-MS and GC-O combined with partial least squares regression

(2017) Zuobing Xiao et al.   FLAVOUR AND FRAGRANCE JOURNAL

Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage

(2017) Jiao Xu et al.   FOOD CHEMISTRY

Formation and emission of linalool in tea ( Camellia sinensis ) leaves infested by tea green leafhopper ( Empoasca ( Matsumurasca ) onukii Matsuda)

(2017) Xin Mei et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

(2017) Yunwei Niu et al.   FOOD CHEMISTRY

A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis

(2017) Chao Wang et al.   FOOD RESEARCH INTERNATIONAL

Potent Odorants of Characteristic Floral/Sweet Odor in Chinese Chrysanthemum Flower Tea Infusion

(2017) Shu Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea

(2017) Jian-Xia Shen et al.   JOURNAL OF FOOD QUALITY

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

IOFI recommended practice for the use of predicted relative-response factors for the rapid quantification of volatile flavouring compounds by GC-FID

(2016) T. Cachet et al.   FLAVOUR AND FRAGRANCE JOURNAL

Aroma compounds in fresh and dried mango fruit (Mangifera indicaL. cv. Kent): impact of drying on volatile composition

(2016) Adeline Bonneau et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Aroma Stability of Lemon-Flavored Hard Iced Tea Assessed by Chirality and Aroma Extract Dilution Analysis

(2016) Fang Yuan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Insights into the Key Aroma Compounds in Mango (Mangifera indica L. ‘Haden’) Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments

(2016) John P. Munafo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)

(2016) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose

(2016) Fei Pei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis

(2015) Huan Cheng et al.   FOOD RESEARCH INTERNATIONAL

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

Regulation of formation of volatile compounds of tea (Camellia sinensis) leaves by single light wavelength

(2015) Xiumin Fu et al.   Scientific Reports

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

(2014) Shidong Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma Evaluation of Setonojigiku (Chrysanthemum japonensevar.debile) by Hydrodistillation and Solvent-assisted Flavour Evaporation

(2014) Atsushi Usami et al.   PHYTOCHEMICAL ANALYSIS

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

Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained

(2013) R. Noguerol-Pato et al.   FOOD CHEMISTRY

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

(2013) Chunhua Ma et al.   FOOD CHEMISTRY

Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process

(2013) Tsuyoshi Katsuno et al.   FOOD CHEMISTRY

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

Volatile Constituents ofTaxus wallichianavarmaireiLeaves

(2013) Jian-chun Xie et al.   Journal of Essential Oil Bearing Plants

Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

(2012) Xueli Pang 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

Characterisation of odour-active compounds in aged rum

(2011) Jorge A. Pino 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

Essential oil composition of Lavandula angustifolia Mill. cultivated in the mid hills of Uttarakhand, India

(2010) Ram Verma et al.   JOURNAL OF THE SERBIAN CHEMICAL SOCIETY