Characterization of the volatile compounds profile of the innovative broken oolong-black tea in comparison with broken oolong and broken black tea

Non-targeted Metabolomic Analysis Based on Ultra-High-Performance Liquid Chromatography Quadrupole Time-of-Flight Tandem Mass Spectrometry Reveals the Effects of Grafting on Non-volatile Metabolites in Fresh Tea Leaves (Camellia sinensis L.)

(2019) Dandan Qi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing

(2019) Hualing Wu et al.   FOOD RESEARCH INTERNATIONAL

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

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

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

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

Does oolong tea ( Camellia sinensis ) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma

(2017) Lanting Zeng 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

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

Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?

(2015) Jiadong Gui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

A novel colorimetric determination of free amino acids content in tea infusions with 2,4-dinitrofluorobenzene

(2008) Lin Chen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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