Study of aroma compound formations and transformations during Jinxuan and Qingxin oolong tea processing
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Study of aroma compound formations and transformations during Jinxuan and Qingxin oolong tea processing
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2021-06-16
DOI
10.1111/ijfs.15205
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology
- (2018) Shasha Chen 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
- 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
- Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling
- (2018) Yu Wang et al. FOOD CHEMISTRY
- An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves
- (2018) Xiaoqin Wang 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
- Formation of ( E )-nerolidol in tea ( Camellia sinensis ) leaves exposed to multiple stresses during tea manufacturing
- (2017) Ying Zhou et al. FOOD CHEMISTRY
- Detoxifying effects of ultrafiltration fractions of Dendrobium aphyllum peptides on chemical and AAPH-induced oxidative stress
- (2017) Huifan Liu et al. RSC Advances
- Effect of shaking process on correlations between catechins and volatiles in oolong tea
- (2016) Shu-Yen Lin et al. JOURNAL OF FOOD AND DRUG ANALYSIS
- 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
- A study on quality components and sleep-promoting effects of GABA black tea
- (2015) Wenfang Zhao et al. Food & Function
- Changes in flavor volatile composition of oolong tea after panning during tea processing
- (2015) Ershad Sheibani et al. Food Science & Nutrition
- Emission of volatile esters and transcription of ethylene- and aroma-related genes during ripening of ‘Pingxiangli’ pear fruit (Pyrus ussuriensis Maxim)
- (2014) Guopeng Li et al. SCIENTIA HORTICULTURAE
- Non-targeted analysis by LC–MS of major metabolite changes during the oolong tea manufacturing in New Zealand
- (2013) Karl Fraser et al. FOOD CHEMISTRY
- Recent studies of the volatile compounds in tea
- (2013) Ziyin Yang et al. FOOD RESEARCH INTERNATIONAL
- Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer
- (2011) Kunbo Wang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid-Oxidation-Derived Aldehydes, and Glucose
- (2011) An Adams et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit
- (2010) Itay Gonda et al. JOURNAL OF EXPERIMENTAL BOTANY
- Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation
- (2008) Giuliano Dragone et al. FOOD CHEMISTRY
- Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions
- (2008) Kam Huey Wong et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Biosynthesis of plant-derived flavor compounds
- (2008) Wilfried Schwab et al. PLANT JOURNAL
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search