Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma

Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)

(2021) Zhibin Liu et al.   FOOD CHEMISTRY

Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS

(2020) Yanqin Yang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation

(2020) Xiaojun Wang et al.   FOOD CHEMISTRY

Chinese oolong tea: An aromatic beverage produced under multiple stresses

(2020) Lanting Zeng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

(2020) Xiangyang Guo et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept

(2019) Xiaoting Zhai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

(2019) Liang Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

(2019) Ping Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Formation of ( E )-nerolidol in tea ( Camellia sinensis ) leaves exposed to multiple stresses during tea manufacturing

(2017) Ying Zhou et al.   FOOD CHEMISTRY

Volatile terpenoids: multiple functions, biosynthesis, modulation and manipulation by genetic engineering

(2017) Farhat Abbas et al.   PLANTA

Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process

(2016) Lanting Zeng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Key Odorants Causing a Fusty/Musty Off-Flavor in Native Cold-Pressed Rapeseed Oil by Means of the Sensomics Approach

(2016) Katrin Matheis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Oolong Teas Using1H and13C Solid-state NMR, Sensory Analysis, and Multivariate Statistics

(2016) Honghao Cai et al.   JOURNAL OF THE CHINESE CHEMICAL SOCIETY

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics

(2016) Chen Wang et al.   SpringerPlus

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

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

Tea: A new perspective on health benefits

(2013) Marcia da Silva Pinto   FOOD RESEARCH INTERNATIONAL

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Identification of the Different Aroma Compounds between Conventional and Freeze Dried Wuyi Rock Tea (Dangui) using Headspace Solid Phase Microextraction

(2013) Chun-hua MA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Natural 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol®)

(2013) Wilfried Schwab   MOLECULES

On the Origin of Free and Bound Staling Aldehydes in Beer

(2012) Jeroen J. Baert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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