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)

Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process

(2020) Mario Flaig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Identification of the Key Aroma Compounds in Gluten-Free Rice Bread

(2019) Anke R. Boeswetter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept

(2019) Buket Sahin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Characterizing Aroma Components of Roasted Chicory “Coffee” Brews

(2019) Tiandan Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and quantification of key odorants in the world’s four most famous black teas

(2019) Suyoung Kang et al.   FOOD RESEARCH INTERNATIONAL

Detailed qualitative analysis of honeybush tea ( Cyclopia spp.) volatiles by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and relation with sensory data

(2018) Gaalebalwe Ntlhokwe et al.   JOURNAL OF CHROMATOGRAPHY A

Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC × GC-QMS

(2018) Soraia C.G.N. Braga et al.   MICROCHEMICAL JOURNAL

Characterization of aroma and aroma-active composition of Gaziantep cheese by solvent-assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA)

(2018) Ahmet Salih Sonmezdag   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis

(2018) Xiaohua Chen et al.   FOOD CHEMISTRY

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

Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography – Mass spectrometry combined with high concentration capacity sample preparation techniques: Toward a fully automated sensomic assessment

(2017) Federico Magagna et al.   FOOD CHEMISTRY

Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process

(2016) Lanting Zeng et al.   JOURNAL OF AGRICULTURAL AND 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

Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2016) Yin Zhu et al.   SEPARATION AND PURIFICATION TECHNOLOGY

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

Aroma Active Volatiles in Four Southern Highbush Blueberry Cultivars Determined by Gas Chromatography–Olfactometry (GC-O) and Gas Chromatography–Mass Spectrometry (GC-MS)

(2014) Xiaofen Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution

(2013) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile Aroma Compounds in Various Brewed Green Teas

(2013) Jeehyun Lee et al.   MOLECULES

Flavour chemistry of mate and some common herbal teas

(2012) O. Lasekan et al.   TRENDS IN FOOD SCIENCE & 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

Evaluation of Volatiles from Two Subtropical Strawberry Cultivars Using GC–Olfactometry, GC-MS Odor Activity Values, and Sensory Analysis

(2011) Xiaofen Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression

(2010) Shiqing Song et al.   JOURNAL OF CHROMATOGRAPHY A

Determination of Volatile Chemical Constitutes in Tea by Simultaneous Distillation Extraction, Vacuum Hydrodistillation and Thermal Desorption

(2008) Marcel Zhu et al.   CHROMATOGRAPHIA

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quantification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone using solid-phase extraction and direct microvial insert thermal desorption gas chromatography–mass spectrometry

(2008) Xiaofen Du et al.   JOURNAL OF CHROMATOGRAPHY A