Temporal Variation of the Non-Volatile Compounds and Key Odorants in Xinyang Maojian Green Teas during the Spring and Autumn 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

Analysis of aroma‐active volatiles in an SDE extract of white tea

(2021) Qi Lin et al.   Food Science & Nutrition

Untargeted metabolomics coupled with chemometrics approach for Xinyang Maojian green tea with cultivar, elevation and processing variations

(2021) Huijun Wang et al.   FOOD CHEMISTRY

Region identification of Xinyang Maojian tea using UHPLC‐Q‐TOF/MS‐based metabolomics coupled with multivariate statistical analyses

(2021) Zihao Wang et al.   JOURNAL OF FOOD SCIENCE

Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach

(2021) Shanshan Xu et al.   FOOD CHEMISTRY

Effect of the roasting degree on flavor quality of large-leaf yellow tea

(2021) Xiangyang Guo et al.   FOOD CHEMISTRY

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

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

Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves

(2020) Mario Flaig et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea ( Camellia sinensis ) using distillation extraction and sensory analysis methods

(2020) Xiaohua Chen et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

(2020) Hui Ni et al.   MOLECULES

Association between chemistry and taste of tea: A review

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

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

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

(2020) Xiangyang Guo et al.   FOOD CHEMISTRY

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

Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation

(2019) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2019) Zhihui Feng et al.   FOOD RESEARCH INTERNATIONAL

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

Unraveling a crosstalk regulatory network of temporal aroma accumulation in tea plant ( Camellia sinensis ) leaves by integration of metabolomics and transcriptomics

(2018) Qingshan Xu et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

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

(2018) Yin Zhu et al.   FOOD RESEARCH INTERNATIONAL

Diverse Metabolite Variations in Tea (Camellia sinensis L.) Leaves Grown Under Various Shade Conditions Revisited: A Metabolomics Study

(2018) Hyang-Gi Ji et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma

(2018) Lanting Zeng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves

(2018) Fang Dong et al.   MOLECULES

Identification of the aroma-active compounds in Longjing tea characterized by odor activity value, gas chromatography- olfactometry, and aroma recombination

(2017) Xiaowei Gong et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of teapot materials on the chemical composition of oolong tea infusions

(2017) Zih-Hui Liao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Metabolomic Analyses Reveal Distinct Change of Metabolites and Quality of Green Tea during the Short Duration of a Single Spring Season

(2016) Jianwei Liu 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

Nontargeted Analysis Using Ultraperformance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)

(2015) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry

(2014) Liping Du et al.   FOOD RESEARCH INTERNATIONAL

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

(2014) Shidong Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Catechin content and the degree of its galloylation in oolong tea are inversely correlated with cultivation altitude

(2014) Guan-Heng Chen et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

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

Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma

(2012) Jorge Antonio Pino et al.   Food Science and Technology

Discrimination of the Production Season of Chinese Green Tea by Chemical Analysis in Combination with Supervised Pattern Recognition

(2012) Wenping Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavour chemistry of mate and some common herbal teas

(2012) O. Lasekan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL

Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

(2007) Li-Fei Wang et al.   FOOD CHEMISTRY