Volatile components and key odorants of Chinese yellow tea (Camellia sinensis)

Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS

(2020) Gancarz Marek et al.   SENSORS

Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined with chemometrics

(2020) Panpan Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

(2020) JianCai Zhu et al.   FOOD CHEMISTRY

The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process

(2020) Yuming Wei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves

(2019) Hao Jiang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

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 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

Yellow tea ( Camellia sinensis L . ), a promising Chinese tea: Processing, chemical constituents and health benefits

(2018) Jingyi Xu et al.   FOOD RESEARCH INTERNATIONAL

Identification of key odorants responsible for chestnut-like aroma quality of green teas

(2018) Yin Zhu et al.   FOOD RESEARCH INTERNATIONAL

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

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

(2018) Xu-Hui Huang et al.   FOOD RESEARCH INTERNATIONAL

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

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma

(2018) Lanting Zeng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Characterization of aroma compositions in different Chinese congou black teas using GC-MS and GC-O combined with partial least squares regression

(2017) Zuobing Xiao et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach

(2017) Weidong Dai et al.   FOOD RESEARCH INTERNATIONAL

Implementation of CsLIS/NES in linalool biosynthesis involves transcript splicing regulation in Camellia sinensis

(2017) Guo-Feng Liu et al.   PLANT CELL AND ENVIRONMENT

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

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

Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS

(2016) Chen Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2016) Yin Zhu et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Erratum: Corrigendum: Safety and anti-hyperglycemic efficacy of various tea types in mice

(2016) Manman Han et al.   Scientific Reports

Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea

(2015) Yun-Fei Zhu et al.   FOOD CHEMISTRY

Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

(2015) Robin Joshi et al.   FOOD CHEMISTRY

Use of Stir Bar Sorptive Extraction and Thermal Desorption for Gas Chromatography-Mass Spectrometry Characterization of Selected Volatile Compounds in Chinese Liquors

(2014) Yunwei Niu et al.   Food Analytical Methods

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Chinese Green Tea Infusions by Aroma Extract Dilution Analysis

(2014) Ryoko Baba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis

(2013) Lei Zhang et al.   JOURNAL OF CHROMATOGRAPHY A

Purification, characterization and anticoagulant activity of the polysaccharides from green tea

(2012) Weirong Cai et al.   CARBOHYDRATE POLYMERS

Fermented Camellia sinensis, Fu Zhuan Tea, regulates hyperlipidemia and transcription factors involved in lipid catabolism

(2011) Donghe Fu et al.   FOOD RESEARCH INTERNATIONAL

Determination of Volatile Chemical Constitutes in Tea by Simultaneous Distillation Extraction, Vacuum Hydrodistillation and Thermal Desorption

(2008) Marcel Zhu et al.   CHROMATOGRAPHIA

Temporal Changes in Aroma Release of Longjing Tea Infusion: Interaction of Volatile and Nonvolatile Tea Components and Formation of 2-Butyl-2-octenal upon Aging

(2008) Yong Cheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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