Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis

Volatile Flavor Profile and Sensory Properties of Vegetable Soybean

(2022) Luping Guo et al.   MOLECULES

GC-MS Metabolite and Transcriptome Analyses Reveal the Differences of Volatile Synthesis and Gene Expression Profiling between Two Apple Varieties

(2022) Shunbo Yang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O

(2022) Juan Li et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds

(2022) Marek Gancarz et al.   MOLECULES

Multifunctional health-promoting effects of oolong tea and its products

(2022) Shuzhen Wang et al.   Food Science and Human Wellness

Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose

(2021) Robert Rusinek et al.   SENSORS

Characterization of the volatile compounds profile of the innovative broken oolong-black tea in comparison with broken oolong and broken black tea

(2021) Dandan Qi et al.   FOOD CONTROL

Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis

(2021) Baoyi Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Varietal differences in the phytochemical components’ accumulation and aroma profile of three Humulus lupulus cultivars

(2021) Kai Hong et al.   FOOD CONTROL

Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma

(2021) Ping Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New Insights into Stress-Induced β-Ocimene Biosynthesis in Tea (Camellia sinensis) Leaves during Oolong Tea Processing

(2021) Si Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering

(2021) Yuchuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Odorant metabolism of the olfactory cleft mucus in idiopathic olfactory impairment patients and healthy volunteers

(2021) Chiori Ijichi et al.   International Forum of Allergy & Rhinology

Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

(2021) Qing-Qing Cao et al.   Food Chemistry-X

Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities

(2021) Dan Chen et al.   FOOD CHEMISTRY

Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics

(2021) Dan Su et al.   FOOD CHEMISTRY

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

(2021) Xiangyang Guo et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification

(2021) Shasha Qi et al.   FOOD CHEMISTRY

Chinese oolong tea: An aromatic beverage produced under multiple stresses

(2020) Lanting Zeng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice

(2019) Chen et al.   Foods

RIFM fragrance ingredient safety assessment, hexyl butyrate, CAS Registry Number 2639-63-6

(2019) A.M. Api et al.   FOOD AND CHEMICAL TOXICOLOGY

Multivariate Statistical Analysis and Odor–Taste Network To Reveal Odor–Taste Associations

(2019) Elisabeth Guichard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment

(2018) Ci-Jie Hu et al.   FOOD CHEMISTRY

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

(2018) Yin Zhu et al.   FOOD RESEARCH INTERNATIONAL

Black tea classification employing feature fusion of E-Nose and E-Tongue responses

(2018) Mahuya Bhattacharyya Banerjee et al.   JOURNAL OF FOOD ENGINEERING

Aroma formation and dynamic changes during white tea processing

(2018) Qincao Chen et al.   FOOD CHEMISTRY

Enantiomeric and quantitative analysis of volatile terpenoids in different teas ( Camellia sinensis )

(2017) Yin Zhu et al.   JOURNAL OF CHROMATOGRAPHY A

Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography–olfactometry and partial least squares regression

(2017) Zuobing Xiao et al.   NATURAL PRODUCT RESEARCH

α-Farnesene and ocimene induce metabolite changes by volatile signaling in neighboring tea ( Camellia sinensis ) plants

(2017) Lanting Zeng et al.   PLANT SCIENCE

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

(2016) R.L. Heiniö et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics

(2016) Chen Wang et al.   SpringerPlus

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

Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?

(2015) Jiadong Gui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile Compounds with Characteristic Odor of Essential Oil from Magnolia obovata Leaves by Hydrodistillation and Solvent-assisted Flavor Evaporation

(2015) Mitsuo Miyazawa et al.   Journal of Oleo Science

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Chinese Green Tea Infusions by Aroma Extract Dilution Analysis

(2014) Ryoko Baba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS

(2014) Xuan Cai et al.   Journal of Zhejiang University-SCIENCE B

Plant terpenes: defense responses, phylogenetic analysis, regulation and clinical applications

(2014) Bharat Singh et al.   3 Biotech

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis

(2013) Lei Zhang et al.   JOURNAL OF CHROMATOGRAPHY A

Green leaf volatiles enhance methyl jasmonate response in Arabidopsis

(2012) Toshihiro Hirao et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Aphid antixenosis in cotton is activated by the natural plant defence elicitor cis-jasmone

(2012) Mahabaleshwar Hegde et al.   PHYTOCHEMISTRY

Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit

(2011) Natália S. Janzantti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The family of terpene synthases in plants: a mid-size family of genes for specialized metabolism that is highly diversified throughout the kingdom

(2011) Feng Chen et al.   PLANT JOURNAL

Jasmonate-induced defenses: a tale of intelligence, collaborators and rascals

(2011) Carlos L. Ballaré   TRENDS IN PLANT SCIENCE

Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types

(2008) Dong Sik Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS

(2008) Isabelle Maraval et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY