Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material

Odor Perception Interactions between Free Monoterpene Isomers and Wine Composition of Pinot Gris Wines

(2020) Elizabeth Tomasino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Distinct Changes of Metabolic Profile and Sensory Quality during Qingzhuan Tea Processing Revealed by LC-MS-Based Metabolomics

(2020) Lizeng Cheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enantiomers of Carbohydrates and Their Role in Ecosystem Interactions: A Review

(2020) Lea Lojkova et al.   Symmetry-Basel

Enantiomeric distributions of volatile lactones and terpenoids in white teas stored for different durations

(2020) Yin Zhu et al.   FOOD CHEMISTRY

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

Enzyme Catalytic Efficiencies and Relative Gene Expression Levels of (R)-Linalool Synthase and (S)-Linalool Synthase Determine the Proportion of Linalool Enantiomers in Camellia sinensis var. sinensis

(2020) Ying Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

Investigating Volatile Compounds’ Contributions to the Stale Odor of Green Tea

(2019) Qianying Dai et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2019) Ting Zhang et al.   MOLECULES

Microbial bioconversion of the chemical components in dark tea

(2019) Ming-zhi Zhu et al.   FOOD CHEMISTRY

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

The enantiomeric distributions of volatile constituents in different tea cultivars

(2018) Bing Mu 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

Recent Developments of Stir Bar Sorptive Extraction for Food Applications: Extension to Polar Solutes

(2018) Nobuo Ochiai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation

(2018) Luting Cao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43

(2018) Yijun Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fungi-Mediated Biotransformation of the Isomeric Forms of the Apocarotenoids Ionone, Damascone and Theaspirane

(2018) Stefano Serra 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

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

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

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

Metabolomic analysis reveals the composition differences in 13 Chinese tea cultivars of different manufacturing suitabilities

(2017) Pengliang Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process

(2016) Cristina Ubeda et al.   FOOD CHEMISTRY

Enantiomeric analysis of linalool in teas using headspace solid-phase microextraction with chiral gas chromatography

(2016) Ting Yang et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization of thermophilic fungal community associated with pile fermentation of Pu-erh tea

(2016) Wei Zhang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial and enzymatic technologies used for the production of natural aroma compounds: Synthesis, recovery modeling, and bioprocesses

(2015) Najla Ben Akacha et al.   FOOD AND BIOPRODUCTS PROCESSING

Processing and chemical constituents of Pu-erh tea: A review

(2013) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity of white, green and black tea obtained from the same tea cultivar

(2012) Patricia Carloni et al.   FOOD RESEARCH INTERNATIONAL

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

Microbial fermented tea – a potential source of natural food preservatives

(2007) Haizhen Mo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY