Characterization of aroma, sensory and taste properties of Angelica keiskei tea

Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves

(2020) Mario Flaig et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Influence of ultrasonic nebulization extraction, infusion temperatures, and matrices on aroma release and perception of green tea

(2019) Meng Tao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2019) Suyoung Kang et al.   FOOD RESEARCH INTERNATIONAL

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 orchid-like aroma contributors in selected premium tea leaves

(2019) Zhihui Feng 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

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Volatile composition of Fu-brick tea and Pu-erh tea analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2018) Jiang Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium

(2017) Yan Bing Zhu et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography–Olfactometry Techniques

(2017) Ryoko Baba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Characterization of β-glucosidase immobilized on chitosan-multiwalled carbon nanotubes (MWCNTS) and their application on tea extracts for aroma enhancement

(2016) Akile Çelik et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

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

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

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

Synthesis and antibacterial activity of chalcones bearing prenyl or geranyl groups from Angelica keiskei

(2011) Kazuhiro Sugamoto et al.   TETRAHEDRON

Analysis of volatile compounds of pineapple wine using solid-phase microextraction techniques

(2010) Jorge A. Pino et al.   FOOD CHEMISTRY

Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)

(2010) Yu Long Chen et al.   FOOD REVIEWS INTERNATIONAL

Differences in the Volatile Compositions of French Labeled Brandies (Armagnac, Calvados, Cognac, and Mirabelle) Using GC-MS and PLS-DA

(2010) Jérôme Ledauphin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Taste-active components in the mantle muscle of the oval squid Sepioteuthis lessoniana and their effects on squid taste

(2008) Yoko Kani et al.   FOOD RESEARCH INTERNATIONAL