Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process

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

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

(2021) Xiangyang Guo et al.   FOOD CHEMISTRY

Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile

(2021) Chun Zou et al.   FOOD CHEMISTRY

Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea

(2020) Yuming Wei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Association between chemistry and taste of tea: A review

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

Polyphenol oxidase dominates the conversions of flavonol glycosides in tea leaves

(2020) Xiao-Yuan 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

The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process

(2020) Yuming Wei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of geographical origin of Keemun Black Tea based on its volatile composition coupled with multivariate statistical analyses

(2019) Shimao Fang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves

(2019) Hao Jiang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea

(2019) Ming Zhao et al.   mSystems

Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)

(2018) Carmen Barba et al.   FOOD CHEMISTRY

Yellow tea ( Camellia sinensis L . ), a promising Chinese tea: Processing, chemical constituents and health benefits

(2018) Jingyi Xu et al.   FOOD RESEARCH INTERNATIONAL

Effects of roasting treatment on non-volatile compounds and taste of green tea

(2018) Ajing Mao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Significantly increased amino acid accumulation in a novel albino branch of the tea plant (Camellia sinensis)

(2018) Mengqian Lu et al.   PLANTA

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

(2018) Jie Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improving the taste of autumn green tea with tannase

(2018) Qing-Qing Cao et al.   FOOD CHEMISTRY

Development of Spectrophotometric Method for the Analysis of Multi-component Carbohydrate Mixture of Different Moieties

(2016) Dibyajyoti Haldar et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers

(2016) Fang-Yuan Fan et al.   FOOD CHEMISTRY

Improving the sweet aftertaste of green tea infusion with tannase

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

Multisensory Perception: The Building of Flavor Representations

(2015) Mark T. Wallace   CURRENT BIOLOGY

Soy sauce odour induces and enhances saltiness perception

(2015) Napapan Chokumnoyporn et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Multisensory processes in flavour perception and their influence on food choice

(2015) John Prescott   Current Opinion in Food Science

Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions

(2014) Jun-Feng Yin et al.   FOOD RESEARCH INTERNATIONAL

Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea

(2012) Jin-Hua Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory-Guided Identification ofN-(1-Methyl-4-oxoimidazolidin-2-ylidene)-α-amino Acids as Contributors to the Thick-Sour and Mouth-Drying Orosensation of Stewed Beef Juice

(2010) Tessa Sonntag et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of Environmental Moisture with Powdered Green Tea Formulations: Relationship between Catechin Stability and Moisture-Induced Phase Transformations

(2009) Julieta Ortiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY