Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology

Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis

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Novel Antioxidant and Hypoglycemic Water-Soluble Polysaccharides from Jasmine Tea

(2021) Yayuan Tang et al.   Foods

Evaluation of antifungal and anti-ochratoxigenic activities of Salvia officinalis, Lavandula dentata and Laurus nobilis essential oils and a major monoterpene constituent 1,8-cineole against Aspergillus carbonarius

(2018) Islem Dammak et al.   INDUSTRIAL CROPS AND PRODUCTS

Variation in Physico-chemical Composition and Biological Attributes of Common Basil Essential Oils Produced by Hydro-distillation and Super Critical Fluid Extraction

(2017) Ali Abbas et al.   Journal of Essential Oil Bearing Plants

Study of characteristic aroma components of baked Wujiatai green tea by HS-SPME/GC-MS combined with principal component analysis

(2016) Yuanshuang Wu et al.   CyTA-Journal of Food

Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes

(2016) Meichun Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS

(2016) Chen Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Study of characteristic aroma components of baked Wujiatai green tea by HS-SPME/GC-MS combined with principal component analysis

(2016) Yuanshuang Wu et al.   CyTA-Journal of Food

Inter-specific variation in headspace scent volatiles composition of four commercially cultivated jasmine flowers

(2015) Paramita Bera et al.   NATURAL PRODUCT RESEARCH

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

(2014) Jiang Shi et al.   Journal of Zhejiang University-SCIENCE B

Fragrance material review on benzyl acetate

(2012) D. McGinty et al.   FOOD AND CHEMICAL TOXICOLOGY

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

(2012) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry for Detecting Methoxyphenolic Compounds in Pu-erh Tea

(2012) Liping Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Odor-active Components of Agarwood Essential Oils from Thailand by Solid Phase Microextraction-GC/MS and GC-O

(2012) Patcharee Pripdeevech et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Identification of a new antinociceptive alkaloid isopropyl N-methylanthranilate from the essential oil of Choisya ternata Kunth

(2011) Niko S. Radulović et al.   JOURNAL OF ETHNOPHARMACOLOGY

Comparison of Volatile Profiles of Nine Litchi (Litchi chinensisSonn.) Cultivars from Southern China

(2009) Yuwen Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

WGCNA: an R package for weighted correlation network analysis

(2008) Peter Langfelder et al.   BMC BIOINFORMATICS