Effects of Three Different Withering Treatments on the Aroma of White Tea

Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach

(2022) Zhihui Feng et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

(2022) Lijuan Ma et al.   FOOD CHEMISTRY

Transcriptome and phytochemical analyses reveal the roles of characteristic metabolites in the taste formation of white tea during the withering process

(2022) Cheng-zhe ZHOU et al.   Journal of Integrative Agriculture

Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS–SPME–GC–MS

(2022) Lin Zeng et al.   Foods

Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée

(2022) Huihui Niu et al.   Foods

Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques

(2022) Xiaoting Zhai et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2022) Yuming Wei et al.   FOOD CHEMISTRY

Aroma profiles of green tea made with fresh tea leaves plucked in summer

(2021) Xiangyang Guo et al.   FOOD CHEMISTRY

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

Roasting process shaping the chemical profile of roasted green tea and the association with aroma features

(2021) Yu-Meng Zhu et al.   FOOD CHEMISTRY

Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions

(2021) Qing-Qing Cao et al.   FOOD CHEMISTRY

Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods

(2021) Shui Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effect of 1–20 years storage on volatiles and aroma of Keemun congou black tea by solvent extraction-solid phase extraction-gas chromatography-mass spectrometry

(2020) Tao Meng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2019) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept

(2019) Xiaoting Zhai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

(2019) Liang Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

(2018) Dandan Qi et al.   FOOD CHEMISTRY

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

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

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

(2018) Daniel Granato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Aroma formation and dynamic changes during white tea processing

(2018) Qincao Chen et al.   FOOD CHEMISTRY

Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach

(2017) Weidong Dai et al.   FOOD RESEARCH INTERNATIONAL

Comparative metabolomics in vanilla pod and vanilla bean revealing the biosynthesis of vanillin during the curing process of vanilla

(2017) Fenglin Gu et al.   AMB Express

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

Relationships between free and esterified fatty acids and LOX-derived volatiles during ripening in apple

(2016) Carolina Contreras et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques

(2014) Sara Corral et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Plant volatile terpenoid metabolism: Biosynthetic genes, transcriptional regulation and subcellular compartmentation

(2010) Dinesh A. Nagegowda   FEBS LETTERS

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL