Effect of the roasting degree on flavor quality of large-leaf yellow tea
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect of the roasting degree on flavor quality of large-leaf yellow tea
Authors
Keywords
Large-leaf yellow tea (LYT), Roasting degree, Odor activity values (OAV), Heterocyclic compounds, Sensory evaluation, Flavor quality
Journal
FOOD CHEMISTRY
Volume 347, Issue -, Pages 129016
Publisher
Elsevier BV
Online
2021-01-12
DOI
10.1016/j.foodchem.2021.129016
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
- (2020) Xiangyang Guo et al. FOOD CHEMISTRY
- Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening
- (2019) Yi-Ni Yang et al. FOOD CHEMISTRY
- New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review
- (2019) Jianan Zhang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Contribution of l -theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes
- (2018) Xiangyang Guo et al. FOOD CHEMISTRY
- Effects of roasting treatment on non-volatile compounds and taste of green tea
- (2018) Ajing Mao et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Large Yellow Tea Attenuates Macrophage-Related Chronic Inflammation and Metabolic Syndrome in High-Fat Diet Treated Mice
- (2018) Na Xu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of different drying methods on the sensory quality and chemical components of black tea
- (2018) Fengfeng Qu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea
- (2018) Jie Zhou et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 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 compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea
- (2018) Xiangyang Guo 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
- Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
- (2017) Xing-Chen Wang et al. FOOD CHEMISTRY
- Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization
- (2017) E. Sánchez-Palomo et al. FOOD RESEARCH INTERNATIONAL
- Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
- (2017) Marianne N. Lund et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers
- (2016) Fang-Yuan Fan et al. FOOD CHEMISTRY
- 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
- 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
- Safety and anti-hyperglycemic efficacy of various tea types in mice
- (2016) Manman Han et al. Scientific Reports
- Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis
- (2015) Tao Yi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile
- (2014) Peigen Yu et al. FOOD CHEMISTRY
- Identification of Bitter Modulating Maillard-Catechin Reaction Products
- (2014) Liyun Zhang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Recent studies of the volatile compounds in tea
- (2013) Ziyin Yang et al. FOOD RESEARCH INTERNATIONAL
- Verification of Aroma Profiles of Jiashi Muskmelon Juice Characterized by Odor Activity Value and Gas Chromatography–Olfactometry/Detection Frequency Analysis: Aroma Reconstitution Experiments and Omission Tests
- (2012) Xueli Pang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Comparative effects of irradiation, fumigation, and storage on the free amino acids and sugar contents of green, black and oolong teas
- (2012) Tusneem Kausar et al. RADIATION PHYSICS AND CHEMISTRY
- CHANGES IN CHEMICAL CONSTITUENTS AND POLYPHENOL OXIDASE ACTIVITY OF TEA LEAVES WITH SHOOT MATURITY AND COLD STORAGE
- (2010) HÜLYA ÖLMEZ et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Changes in the Concentrations of Acrylamide, Selected Odorants, and Catechins Caused by Roasting of Green Tea
- (2008) Yuzo Mizukami et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started