Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC–MS

Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’

(2022) Jiatong Wang et al.   FOOD CHEMISTRY

Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds

(2022) Chao Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism

(2022) Yuchuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile fingerprinting by solid-phase microextraction mass spectrometry for rapid classification of honey botanical source

(2022) Jesús E. Quintanilla-López et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of pile fermentation on the cells of Chinese Liupao tea: The first record of cell wall of Liupao tea on transmission electron microscope

(2021) Bowen Pang 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

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

(2021) Xiujuan Deng et al.   FOOD CHEMISTRY

The effects of soybean storage under controlled atmosphere at different temperatures on lipid oxidation and volatile compounds profile

(2021) Vagner Ludwig et al.   FOOD RESEARCH INTERNATIONAL

The formation of aroma quality of dark tea during pile-fermentation based on multi-omics

(2021) Shuai Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile fingerprint of food products with untargeted SIFT-MS data coupled with mixOmics methods for profile discrimination: Application case on cheese

(2021) Marine Reyrolle et al.   FOOD CHEMISTRY

Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea

(2021) Qin Li et al.   FOOD RESEARCH INTERNATIONAL

Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science

(2021) Jing Yu et al.   Food Bioscience

Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins

(2020) Angela Marseglia et al.   FOOD RESEARCH INTERNATIONAL

Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale

(2020) Huan Zhang et al.   FOOD CHEMISTRY

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

(2020) Xi He et al.   FOOD CHEMISTRY

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

(2020) Xiangyang Guo et al.   FOOD CHEMISTRY

Effects of manufacturing on the volatile composition of raw Pu-erh tea with a focus on de-enzyming and autoclaving–compressing treatments

(2020) Xiaowei Fan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Citrinin produced using strains of Penicillium citrinum from Liupao tea

(2019) Weilu Guo et al.   Food Bioscience

Liupao tea extract alleviates diabetes mellitus and modulates gut microbiota in rats induced by streptozotocin and high-fat, high-sugar diet

(2019) Qianzhi Ding et al.   BIOMEDICINE & PHARMACOTHERAPY

Microbial bioconversion of the chemical components in dark tea

(2019) Ming-zhi Zhu 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

Sensory description of marine oils through development of a sensory wheel and vocabulary

(2018) W.E. Larssen et al.   FOOD RESEARCH INTERNATIONAL

Rapid differentiation of Chinese hop varieties (Humulus lupulus ) using volatile fingerprinting by HS-SPME-GC-MS combined with multivariate statistical analysis

(2018) Zechang Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quality transitivity and traceability system of herbal medicine products based on quality markers

(2018) Changxiao Liu et al.   PHYTOMEDICINE

Development of a sensory wheel and lexicon for chocolate

(2018) Sara De Pelsmaeker et al.   FOOD RESEARCH INTERNATIONAL

Fungi-Mediated Biotransformation of the Isomeric Forms of the Apocarotenoids Ionone, Damascone and Theaspirane

(2018) Stefano Serra et al.   MOLECULES

Volatile composition of Fu-brick tea and Pu-erh tea analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2018) Jiang Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies

(2017) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process

(2016) Cristina Ubeda et al.   FOOD CHEMISTRY

Descriptive terminology for the sensory evaluation of soy sauce

(2016) Miho Imamura   JOURNAL OF SENSORY STUDIES

A fermented tea with high levels of gallic acid processed by anaerobic solid-state fermentation

(2016) Youyi Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry

(2011) Hai-Peng Lv et al.   FOOD CHEMISTRY

Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon

(2011) I.S. Koch et al.   FOOD RESEARCH INTERNATIONAL