Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

Sensory Characteristics and Volatile Compounds of Herbal Teas and Mixtures of Bush Tea with Other Selected Herbal Teas of South Africa

(2020) Florence Malongane et al.   Foods

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

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′

(2020) Xueli Liao et al.   FOOD RESEARCH INTERNATIONAL

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 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

Characterization of the orchid-like aroma contributors in selected premium tea leaves

(2019) Zhihui Feng et al.   FOOD RESEARCH INTERNATIONAL

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

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

(2018) Yin Zhu et al.   FOOD RESEARCH INTERNATIONAL

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

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

Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization

(2017) E. Sánchez-Palomo et al.   FOOD RESEARCH INTERNATIONAL

Insights into the Key Aroma Compounds in Mango (Mangifera indica L. ‘Haden’) Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments

(2016) John P. Munafo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

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

Influence of Storage on Volatile Profiles in Roasted Almonds (Prunus dulcis)

(2014) Jihyun Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical composition, antimicrobial properties and toxicity evaluation of the essential oil of Cupressus lusitanica Mill. leaves from Cameroon

(2013) Gerald Ngo Teke et al.   BMC Complementary and Alternative Medicine

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

(2012) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatiles Profiling in Medicinal Licorice Roots Using Steam Distillation and Solid-Phase Microextraction (SPME) Coupled to Chemometrics

(2012) Mohamed A. Farag et al.   JOURNAL OF FOOD SCIENCE

Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis

(2011) Kanokwan Jumtee et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)

(2010) Yu Long Chen et al.   FOOD REVIEWS INTERNATIONAL

Geographical and Climatic Dependencies of Green Tea (Camellia sinensis) Metabolites: A1H NMR-Based Metabolomics Study

(2010) Jang-Eun Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Content, Composition, and Bioactivity of the Essential Oils of Three Basil Genotypes as a Function of Harvesting

(2007) Valtcho D. Zheljazkov et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY