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
出版年份 2021 全文链接
标题
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
作者
关键词
Brewing conditions, Black tea, Phytochemical, Sensory profile, Aroma compounds, Odor–taste interaction
出版物
FOOD CHEMISTRY
Volume -, Issue -, Pages 129504
出版商
Elsevier BV
发表日期
2021-03-09
DOI
10.1016/j.foodchem.2021.129504
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness
- (2020) José A. Sánchez‐López et al. FLAVOUR AND FRAGRANCE JOURNAL
- Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions
- (2020) Anne Sjoerup Bertelsen et al. Foods
- Headspace volatiles influenced by infusion matrix and their release persistence: a case study of oolong tea
- (2019) Jie Lin et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Identification and quantification of key odorants in the world’s four most famous black teas
- (2019) Suyoung Kang et al. FOOD RESEARCH INTERNATIONAL
- Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology
- (2018) Yan Liu et al. FOOD CHEMISTRY
- Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties
- (2018) S. Pérez-Burillo et al. FOOD CHEMISTRY
- Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation
- (2018) Joséphine Charve et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 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
- (2018) Shihong Mao et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- 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
- Characterization of aroma compositions in different Chinese congou black teas using GC-MS and GC-O combined with partial least squares regression
- (2017) Zuobing Xiao et al. FLAVOUR AND FRAGRANCE JOURNAL
- Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas
- (2017) Yong-Quan Xu et al. FOOD CHEMISTRY
- Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception
- (2017) Mathilde Charles et al. FOOD QUALITY AND PREFERENCE
- Effect of consecutive steeping on antioxidant potential of green, oolong and black tea
- (2017) Shaikh N. Islam et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- How brewing parameters affect the healthy profile of tea
- (2017) Silvia Pastoriza et al. Current Opinion in Food Science
- Perceived Odor–Taste Congruence Influences Intensity and Pleasantness Differently
- (2016) Sherlley Amsellem et al. CHEMICAL SENSES
- Sensomics-Assisted Elucidation of the Tastant Code of Cooked Crustaceans and Taste Reconstruction Experiments
- (2016) Stefanie Meyer et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Black tea: Phytochemicals, cancer chemoprevention, and clinical studies
- (2015) Brahma N. Singh et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Multisensory Perception: The Building of Flavor Representations
- (2015) Mark T. Wallace CURRENT BIOLOGY
- Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions
- (2015) Fatemeh Hajiaghaalipour et al. JOURNAL OF FOOD SCIENCE
- Modelling the extraction of phenolic compounds and in vitro antioxidant activity of mixtures of green, white and black teas (Camellia sinensis L. Kuntze)
- (2015) Acácio Antonio Ferreira Zielinski et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions
- (2015) Claudia Lantano et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Quantitative analysis of trace levels of β-ionone in water by liquid-liquid-phase extraction-gas chromatography-mass spectrometry (LLE-GC-MS)
- (2015) Meng-hong Gao et al. Journal of Central South University
- Epidemiological Evidence Linking Tea Consumption to Human Health: A Review
- (2012) Quan V. Vuong CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Odour-modulation of taste ratings by chefs
- (2012) Robert A. Boakes et al. FOOD QUALITY AND PREFERENCE
- Effect of infusion time on phenolic compounds and caffeine content in black tea
- (2012) Suyare Araújo Ramalho et al. FOOD RESEARCH INTERNATIONAL
- Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey
- (2012) Cesarettin Alasalvar et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Influence of extraction conditions on polyphenols content and cream constituents in black tea extracts
- (2011) Shantha Kumar Chandini et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Antioxidant activities, metal contents, total phenolics and flavonoids of seven Morchella species
- (2009) Nevcihan Gursoy et al. FOOD AND CHEMICAL TOXICOLOGY
- Odour–taste interactions: A way to enhance saltiness in low-salt content solutions
- (2008) G. Lawrence et al. FOOD QUALITY AND PREFERENCE
- 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
- Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine
- (2008) Jan Carlos Hufnagel et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now