Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation

UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea

(2022) Yu Xiao et al.   FOOD CHEMISTRY

Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China

(2022) Yulian Chen et al.   Frontiers in Nutrition

Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1

(2021) Yu Xiao et al.   FOOD RESEARCH INTERNATIONAL

State-of-the-art review of dark tea: From chemistry to health benefits

(2021) Fang-Jun Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material

(2021) Jiang Shi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea

(2021) Xiujuan Deng et al.   FOOD CHEMISTRY

Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing

(2021) Supriyadi Supriyadi et al.   International Journal of Food Science

Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)

(2021) Zhibin Liu et al.   FOOD CHEMISTRY

A comprehensive review on microbiome, aromas and flavors, chemical composition, nutrition and future prospects of Fuzhuan brick tea

(2021) Yao Du et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes

(2021) Shuang Liang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Distinct Changes of Metabolic Profile and Sensory Quality during Qingzhuan Tea Processing Revealed by LC-MS-Based Metabolomics

(2020) Lizeng Cheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in the major aroma-active compounds and taste components of Jasmine rice during storage

(2020) Qingyu Zhao et al.   FOOD RESEARCH INTERNATIONAL

Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS

(2020) Xiaoai Chen et al.   FOOD RESEARCH INTERNATIONAL

Polyphenol oxidase dominates the conversions of flavonol glycosides in tea leaves

(2020) Xiao-Yuan Guo et al.   FOOD CHEMISTRY

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

(2020) Xiangyang Guo et al.   FOOD CHEMISTRY

Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process

(2020) Qin Li et al.   FOOD CHEMISTRY

Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material

(2020) Wanjun Ma et al.   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

Microbial bioconversion of the chemical components in dark tea

(2019) Ming-zhi Zhu et al.   FOOD CHEMISTRY

Discriminant research for identifying aromas of non-fermented Pu-erh tea from different storage years using an electronic nose

(2018) Xuemei Yang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium

(2017) Yan Bing Zhu et al.   FLAVOUR AND FRAGRANCE JOURNAL

Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography – Mass spectrometry combined with high concentration capacity sample preparation techniques: Toward a fully automated sensomic assessment

(2017) Federico Magagna et al.   FOOD CHEMISTRY

Characterization of β-glucosidase immobilized on chitosan-multiwalled carbon nanotubes (MWCNTS) and their application on tea extracts for aroma enhancement

(2016) Akile Çelik et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors

(2015) Jiri Stribny et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biotransformation of tea catechins using Aspergillus niger tannase prepared by solid state fermentation on tea byproduct

(2015) Hui Ni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices

(2014) Alexandra Müller et al.   Innovative Food Science & Emerging Technologies

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

Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

(2011) Kunbo Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY