Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis

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

Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions

(2021) Jieyao Yu et al.   FOOD CHEMISTRY

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

(2021) Yi Chen et al.   FOOD CHEMISTRY

Rapid characterization of the volatile profiles in Pu‐erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD‐GC‐MS

(2021) Yanqin Yang et al.   JOURNAL OF FOOD SCIENCE

Characterization of volatile compounds in differently coloured Chenopodium quinoa seeds before and after cooking by headspace-gas chromatography-ion mobility spectrometry

(2021) Xiushi Yang et al.   FOOD CHEMISTRY

Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis

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

Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry

(2021) Yanqin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

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

Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas

(2020) Qin-Cao Chen et al.   MOLECULES

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

Evaluating taste-related attributes of black tea by micro-NIRS

(2020) Yu-Jie Wang et al.   JOURNAL OF FOOD ENGINEERING

Characterizing cocoa refining by electronic nose using a Kernel distribution model

(2019) Juzhong Tan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2019) Hualing Wu et al.   FOOD RESEARCH INTERNATIONAL

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

(2019) Suyoung Kang et al.   FOOD RESEARCH INTERNATIONAL

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

Comparison of IRMS, GC-MS and E-Nose data for the discrimination of saffron samples with different origin, process and age

(2019) Rachele Rocchi et al.   FOOD CONTROL

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

(2018) Yin Zhu et al.   FOOD RESEARCH INTERNATIONAL

Volatile profile of monofloral honeys produced in Brazilian semiarid region by stingless bees and key volatile compounds

(2018) Ana Caroliny Vieira da Costa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis

(2018) Yanqin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis

(2018) Yan-Qin Yang et al.   PLoS One

Discrimination of Cocoa Liquors Based on Their Odor Fingerprint: a Fast GC Electronic Nose Suitability Study

(2018) Hayley Rottiers et al.   Food Analytical Methods

Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC–MS, GC–O, odor threshold and sensory analysis: An insight at the molecular level

(2018) Yunwei Niu 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

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

Characterization of aroma-active compounds in choch (Lucuma hypoglauca Standley) fruit

(2017) Jorge Pino et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis

(2017) Pelin Salum et al.   JOURNAL OF AGRICULTURAL AND 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

Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

(2014) Xiaoxin Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Chemical and aroma profiles of yuzu (Citrus junos) peel oils of different cultivars

(2008) Nguyen Thi Lan-Phi et al.   FOOD CHEMISTRY