Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry

A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis

(2017) Chao Wang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography–Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis

(2017) Zuobing Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile compounds and sensory characteristics of various instant teas produced from black tea

(2016) Vilma Kraujalytė et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)

(2016) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

(2015) Robin Joshi et al.   FOOD CHEMISTRY

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

Multivariate Analysis Based on GC-MS Fingerprint and Volatile Composition for the Quality Evaluation of Pu-Erh Green Tea

(2014) Shi-Dong Lv et al.   Food Analytical Methods

Simultaneous and Rapid Measurement of Main Compositions in Black Tea Infusion Using a Developed Spectroscopy System Combined with Multivariate Calibration

(2014) Wenxiu Pan et al.   Food Analytical Methods

Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry

(2014) Liping Du et al.   FOOD RESEARCH INTERNATIONAL

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

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

(2014) Jiang Shi et al.   Journal of Zhejiang University-SCIENCE B

Effect of decaffeination conditions on quality parameters of Kangra orthodox black tea

(2013) Robin Joshi et al.   FOOD RESEARCH INTERNATIONAL

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

A review of variable selection methods in Partial Least Squares Regression

(2012) Tahir Mehmood et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Development of regression model to differentiate quality of black tea (Dianhong): correlate aroma properties with instrumental data using multiple linear regression analysis

(2012) Xueli Pang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China

(2012) Liang-Yong Zheng et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis

(2011) Kanokwan Jumtee et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening

(2008) J FENOLL et al.   FOOD CHEMISTRY

Temporal Changes in Aroma Release of Longjing Tea Infusion: Interaction of Volatile and Nonvolatile Tea Components and Formation of 2-Butyl-2-octenal upon Aging

(2008) Yong Cheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Aroma-Active Compounds in Pontianak Orange Peel Oil (Citrus nobilis Lour. Var.microcarpaHassk.) by Gas Chromatography−Olfactometry, Aroma Reconstitution, and Omission Test

(2008) Jorry Dharmawan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

(2007) Li-Fei Wang et al.   FOOD CHEMISTRY

Influence of region of production on clonal black tea chemical characteristics

(2007) P. Okinda Owuor et al.   FOOD CHEMISTRY