Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes

Analysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process

(2022) Yangbo Zhang et al.   MOLECULES

Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage

(2022) Meng Tao et al.   Foods

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

(2022) Huimin An et al.   FOOD CHEMISTRY

A critical review of key odorants in green tea: Identification and biochemical formation pathway

(2022) Peng Yin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

High-resolution transcriptome and volatile assays provide insights into flower development and aroma formation in single- and double-petal jasmines (Jasminum sambac)

(2022) Pengjie Wang et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees

(2022) Xiaoye Lan et al.   Food Bioscience

A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea

(2022) Cheng Zhang et al.   Foods

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

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

(2021) Wenji Zhang et al.   FOOD CHEMISTRY

Development of a widely-targeted volatilomics method for profiling the volatilomes in plants

(2021) Honglun Yuan et al.   Molecular Plant

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

(2021) Zhibin Liu et al.   FOOD CHEMISTRY

Integrated volatile metabolome, multi-flux full-length sequencing, and transcriptome analyses provide insights into the aroma formation of postharvest jasmine (Jasminum sambac) during flowering

(2021) Chengzhe Zhou et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis

(2020) Shuyan Wang et al.   MOLECULES

Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea ( Camellia sinensis ) using distillation extraction and sensory analysis methods

(2020) Xiaohua Chen et al.   FLAVOUR AND FRAGRANCE JOURNAL

TBtools: An Integrative Toolkit Developed for Interactive Analyses of Big Biological Data

(2020) Chengjie Chen et al.   Molecular Plant

Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′

(2020) Xueli Liao et al.   FOOD RESEARCH INTERNATIONAL

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

Characterization of Typical Potent Odorants in Raw and Cooked Toona sinensis (A. Juss.) M. Roem. by Instrumental-Sensory Analysis Techniques

(2019) Wenxi Yang et al.   FOOD CHEMISTRY

ADAP-GC 4.0: Application of Clustering-Assisted Multivariate Curve Resolution to Spectral Deconvolution of Gas Chromatography–Mass Spectrometry Metabolomics Data

(2019) Aleksandr Smirnov et al.   ANALYTICAL CHEMISTRY

Large scale preparation, stress analysis, and storage of headspace volatile condensates from Jasminum sambac flowers

(2019) Han-Chen Zhou et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

(2019) Meng-Qi Wang et al.   FOOD RESEARCH INTERNATIONAL

Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling

(2018) Yu Wang et al.   FOOD CHEMISTRY

Simultaneous determination of six main types of lipid-soluble pigments in green tea by visible and near-infrared spectroscopy

(2018) Xiaoli Li et al.   FOOD CHEMISTRY

Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes

(2018) Huanhuan Li et al.   JOURNAL OF FOOD SCIENCE

Identification of the aroma-active compounds in Longjing tea characterized by odor activity value, gas chromatography- olfactometry, and aroma recombination

(2017) Xiaowei Gong et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea

(2017) Jian-Xia Shen et al.   JOURNAL OF FOOD QUALITY

Volatiles Emitted at Different Flowering Stages of Jasminum sambac and Expression of Genes Related to α-Farnesene Biosynthesis

(2017) Ying Yu et al.   MOLECULES

Identifying metabolites by integrating metabolome databases with mass spectrometry cheminformatics

(2017) Zijuan Lai et al.   NATURE METHODS

Enzymatic production and emission of floral scent volatiles in Jasminum sambac

(2017) Paramita Bera et al.   PLANT SCIENCE

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

Toward Merging Untargeted and Targeted Methods in Mass Spectrometry-Based Metabolomics and Lipidomics

(2015) Tomas Cajka et al.   ANALYTICAL CHEMISTRY

Development of a new wheat germplasm with high anther culture ability by using a combination of gamma-ray irradiation and anther culture

(2014) Linshu Zhao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness

(2014) Natália S. Janzantti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on headspace volatiles analysis

(2013) Jie Lin et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Fragrance material review on benzyl acetate

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

Identification and Quantification of Impact Aroma Compounds in 4 Nonfloral Vitis vinifera Varieties Grapes

(2009) Wenlai Fan et al.   JOURNAL OF FOOD SCIENCE