Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis

The Role of Soil Mineral Multi-elements in Improving the Geographical Origin Discrimination of Tea (Camellia sinensis)

(2021) Jian Zhang et al.   BIOLOGICAL TRACE ELEMENT RESEARCH

A Comparative Study of Aromatic Characterization of Yingde Black Tea Infusions in Different Steeping Temperatures

(2021) Haocheng Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

PCA-KL: a parametric dimensionality reduction approach for unsupervised metric learning

(2021) Alexandre L. M. Levada   Advances in Data Analysis and Classification

Flavor Characteristics of Different Crops of Laver (Porphyra yezoensis) During One Harvest Cycle

(2021) Rong Cao et al.   Journal of Ocean University of China

Aroma profile of Jinmudan tea produced using Camellia sinensis, cultivar Jinmudan using solid-phase microextraction, gas chromatography–mass spectrometry, and chemometrics

(2021) Biying Zhu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of Odor-Active Compounds of Ichang Lemon (Citrus wilsonii Tan.) and Identification of Its Genetic Interspecific Origin by DNA Genotyping

(2021) Benoit Demarcq et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of Headspace GC/MS Combined with Chemometric Analysis to Identify the Geographic Origins of Black Tea

(2021) Jing Yun et al.   FOOD CHEMISTRY

Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS

(2021) Erbao Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolic profiling of flavor compounds in black teas with almond odor during processing

(2020) Qiushuang Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion

(2020) Hui Ni et al.   FOOD CHEMISTRY

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

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

(2019) Suyoung Kang et al.   FOOD RESEARCH INTERNATIONAL

The new insight into the influence of fermentation temperature on quality and bioactivities of black tea

(2019) Fengfeng Qu 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

An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase

(2018) Xuemei Guo et al.   FOOD CHEMISTRY

Characteristics of climate change and its relationship with land use/cover change in Yunnan Province, China

(2018) Haiyun Shi et al.   INTERNATIONAL JOURNAL OF CLIMATOLOGY

Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry

(2018) Shihong Mao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Black Tea Samples Origin Discrimination Using Analytical Investigations of Secondary Metabolites, Antiradical Scavenging Activity and Chemometric Approach

(2018) Wojciech Koch et al.   MOLECULES

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

Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves

(2018) Fang Dong et al.   MOLECULES

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

Determination of volatile organic compounds, catechins, caffeine and theanine in Jukro tea at three growth stages by chromatographic and spectrometric methods

(2017) Dong Bok Jeon et al.   FOOD CHEMISTRY

A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis

(2017) Chao Wang et al.   FOOD RESEARCH INTERNATIONAL

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

Model system-based mechanistic studies of black tea thearubigin formation

(2015) Ghada H. Yassin 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

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

Interactions of black tea polyphenols with human gut microbiota: implications for gut and cardiovascular health

(2013) John van Duynhoven et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effects of season and plantation on phenolic content of unfermented and fermented Sri Lankan tea

(2013) Shiromani Jayasekera et al.   FOOD CHEMISTRY

Improving the Polyphenol Content of Tea

(2012) T. Tounekti et al.   CRITICAL REVIEWS IN PLANT SCIENCES

Development of regression model to differentiate quality of black tea (Dianhong): correlate aroma properties with instrumental data using multiple linear regression analysis

(2012) Xueli Pang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Factors affecting summer maize yield under climate change in Shandong Province in the Huanghuaihai Region of China

(2011) Guoqing Chen et al.   INTERNATIONAL JOURNAL OF BIOMETEOROLOGY

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