Characterization analysis of flavor compounds in green teas at different drying temperature

Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing

(2021) Huajie Wang et al.   FOOD CHEMISTRY

Performance Analysis of MAU-9 Electronic-Nose MOS Sensor Array Components and ANN Classification Methods for Discrimination of Herb and Fruit Essential Oils

(2021) Mansour Rasekh et al.   Chemosensors

Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined with chemometrics

(2020) Panpan Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Association between chemistry and taste of tea: A review

(2020) Liang Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Opto-Electronic Nose Coupled to a Silicon Micro Pre-Concentrator Device for Selective Sensing of Flavored Waters

(2020) Sami Slimani et al.   Chemosensors

Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances

(2020) Huajie Wang 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

Detection of bitterness and astringency of green tea with different taste by electronic nose and tongue

(2019) Guangyu Zou et al.   PLoS One

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

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

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

Evaluation of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols

(2019) Juhua Zhuang et al.   FOOD CHEMISTRY

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing

(2019) Lin Zhu et al.   FOOD CHEMISTRY

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

Quantitative analyses of the bitterness and astringency of catechins from green tea

(2018) Yong-Quan Xu et al.   FOOD CHEMISTRY

Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

(2018) Dandan Qi et al.   FOOD CHEMISTRY

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

(2018) Chen Yang et al.   FOOD RESEARCH INTERNATIONAL

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

(2018) Yin Zhu et al.   FOOD RESEARCH INTERNATIONAL

Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics

(2018) Chengying Ma et al.   FOOD RESEARCH INTERNATIONAL

Roasting improves the hypoglycemic effects of a large-leaf yellow tea infusion by enhancing the levels of epimerized catechins that inhibit α-glucosidase

(2018) Jie Zhou et al.   Food & Function

Characterisation of odorants in roasted stem tea using gas chromatography–mass spectrometry and gas chromatography-olfactometry analysis

(2017) Tetsuya Sasaki et al.   FOOD CHEMISTRY

In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3

(2017) Yu-En Shih et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Profiling of volatile fragrant components in a mini-core collection of mango germplasms from seven countries

(2017) Li Li et al.   PLoS One

Green tea flavour determinants and their changes over manufacturing processes

(2016) Zhuo-Xiao Han et al.   FOOD CHEMISTRY

Improving the sweet aftertaste of green tea infusion with tannase

(2016) Ying-Na Zhang et al.   FOOD CHEMISTRY

Enantiomeric analysis of linalool in teas using headspace solid-phase microextraction with chiral gas chromatography

(2016) Ting Yang et al.   INDUSTRIAL CROPS AND PRODUCTS

Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2016) Yin Zhu et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

(2015) Juan José Rodríguez-Bencomo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee

(2015) Asghar Amanpour et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

A Novel Integrated Method for Large-Scale Detection, Identification, and Quantification of Widely Targeted Metabolites: Application in the Study of Rice Metabolomics

(2013) Wei Chen et al.   Molecular Plant

Taste characterisation of green tea catechins

(2010) Masataka Narukawa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in the Concentrations of Acrylamide, Selected Odorants, and Catechins Caused by Roasting of Green Tea

(2008) Yuzo Mizukami et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY