GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons

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

Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas

(2021) Mingjie Chen et al.   Applied Sciences-Basel

Transcriptome and Metabolic Profiling Unveiled Roles of Peroxidases in Theaflavin Production in Black Tea Processing and Determination of Tea Processing Suitability

(2020) Gaoyang Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

(2020) Shuai Ge et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Aromatic Characterization of Mangoes (Mangifera indica L.) Using Solid Phase Extraction Coupled with Gas Chromatography–Mass Spectrometry and Olfactometry and Sensory Analyses

(2020) Haocheng Liu et al.   Foods

Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process

(2020) Mario Flaig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Mass Spectrometry for Analysis of Changes during Food Storage and Processing

(2020) Guodong Cao et al.   JOURNAL OF AGRICULTURAL AND 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

Real-time fingerprinting of the dynamics of green tea volatiles by ion mobility spectrometry for aroma assessment and discrimination

(2020) Jia Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices

(2020) Xin Pan et al.   FOOD CHEMISTRY

Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS

(2020) Xiaojing Fan et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of aroma profile and evaluation of aroma quality in sweet cream butter

(2020) Hirotoshi Tamura et al.   INTERNATIONAL DAIRY JOURNAL

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

(2020) Hui Ni et al.   FOOD CHEMISTRY

Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics

(2019) Wei Wang et al.   MOLECULES

Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests

(2019) Cong-ning Nie et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing

(2019) Hualing Wu et al.   FOOD RESEARCH INTERNATIONAL

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

(2019) Wentao Zhang et al.   FOOD CHEMISTRY

Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality

(2019) Shuang Bi et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

(2019) Jiaheng Lyu et al.   MOLECULES

Untargeted and Targeted Discrimination of Honey Collected by Apis cerana and Apis mellifera Based on Volatiles Using HS-GC-IMS and HS-SPME-GC–MS

(2019) Xinran Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Different Steeping Temperatures on the Leaching of Aroma Components in Black Tea by SPME–GC–MS Coupled with Chemometric Method

(2019) Ziyan Wang et al.   JOURNAL OF AOAC INTERNATIONAL

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

(2019) Lvzhu Yang et al.   MOLECULES

Formation of and changes in phytohormone levels in response to stress during the manufacturing process of oolong tea (Camellia sinensis)

(2019) Lanting Zeng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Determination of the aroma changes of Zhengrong vinegar during different processing steps by SPME–GC–MS and GC-O

(2019) Sam Al-Dalali et al.   Journal of Food Measurement and Characterization

Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

(2019) Kejing An et al.   FOOD CHEMISTRY

Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce

(2019) Guozhong Zhao et al.   FOOD CHEMISTRY

Pharmacological values and therapeutic properties of black tea ( Camellia sinensis ): A comprehensive overview

(2018) Muhammad Naveed et al.   BIOMEDICINE & PHARMACOTHERAPY

Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits

(2018) Adeline Bonneau et al.   FOOD CHEMISTRY

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

(2018) Huiying Zhang et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

(2018) JianCai Zhu et al.   FOOD CHEMISTRY

Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing

(2018) Dongsheng Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC–MS

(2018) Yu Guo et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

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 formation and dynamic changes during white tea processing

(2018) Qincao Chen 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

Potent Odorants of Characteristic Floral/Sweet Odor in Chinese Chrysanthemum Flower Tea Infusion

(2017) Shu Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea

(2017) Jian-Xia Shen et al.   JOURNAL OF FOOD QUALITY

Identification and characterization of cationic amino acid transporters (CATs) in tea plant (Camellia sinensis)

(2017) Lin Feng et al.   PLANT GROWTH REGULATION

IOFI recommended practice for the use of predicted relative-response factors for the rapid quantification of volatile flavouring compounds by GC-FID

(2016) T. Cachet et al.   FLAVOUR AND FRAGRANCE JOURNAL

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

Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)

(2016) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives

(2016) Jilai Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

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

(2015) Robin Joshi et al.   FOOD CHEMISTRY

Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?

(2015) Jiadong Gui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained

(2013) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL