Rapid characterization of the volatile profiles in Pu‐erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD‐GC‐MS

State-of-the-art review of dark tea: From chemistry to health benefits

(2021) Fang-Jun Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rapid and Non-Destructive Detection of Compression Damage of Yellow Peach Using an Electronic Nose and Chemometrics

(2020) Xiangzheng Yang et al.   SENSORS

Aroma enhancement of instant green tea infusion using β-glucosidase and β-xylosidase

(2020) Ting Zhang et al.   FOOD CHEMISTRY

Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS

(2020) Yanqin Yang et al.   FOOD RESEARCH INTERNATIONAL

Characterizing cocoa refining by electronic nose using a Kernel distribution model

(2019) Juzhong Tan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS

(2019) Xiao Jia et al.   JOURNAL OF FOOD BIOCHEMISTRY

Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis

(2019) Liping Du et al.   MICROCHEMICAL JOURNAL

GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing

(2019) Hualing Wu et al.   FOOD RESEARCH INTERNATIONAL

Metabolomics based on UHPLC-Orbitrap-MS and GNPS molecular networking reveals effects of time scale and environment of storage on the metabolites and taste quality of raw Pu-erh tea

(2019) SHANSHAN XU et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of chemosensory markers in cigarette smoke from different tobacco varieties by GC×GC-TOFMS and chemometrics

(2019) Thiago G. Schwanz et al.   TALANTA

Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation

(2019) Piaopiao Long et al.   FOOD CHEMISTRY

Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis

(2019) Haibo Yuan et al.   JOURNAL OF FOOD SCIENCE

Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis

(2018) Yanqin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis

(2018) Yan-Qin Yang et al.   PLoS One

Discrimination of Cocoa Liquors Based on Their Odor Fingerprint: a Fast GC Electronic Nose Suitability Study

(2018) Hayley Rottiers et al.   Food Analytical Methods

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

Authenticity Tracing of Apples According to Variety and Geographical Origin Based on Electronic Nose and Electronic Tongue

(2017) Hao Wu et al.   Food Analytical Methods

Differentiation of two types of pu-erh teas by using an electronic nose and ultrasound-assisted extraction-dispersive liquid–liquid microextraction-gas chromatography-mass spectrometry

(2016) Jing Ye et al.   Analytical Methods

Rapid determination of the volatile components in tobacco by ultrasound-microwave synergistic extraction coupled to headspace solid-phase microextraction with gas chromatography-mass spectrometry

(2016) Yanqin Yang et al.   JOURNAL OF SEPARATION SCIENCE

Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS

(2015) Yong-Quan Xu et al.   Food Analytical Methods

Development of a material with reproducible emission of selected volatile organic compounds – μ-Chamber study

(2014) Michael Nohr et al.   CHEMOSPHERE

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

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

(2014) Shidong Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processing and chemical constituents of Pu-erh tea: A review

(2013) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

Determination of the Alkylpyrazine Composition of Coffee Using Stable Isotope Dilution–Gas Chromatography–Mass Spectrometry (SIDA-GC-MS)

(2013) Stephanie Pickard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development and validation of method for heterocyclic compounds in wine: Optimization of HS-SPME conditions applying a response surface methodology

(2013) Vívian Maria Burin et al.   TALANTA

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

(2012) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

(2011) Kunbo Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer

(2011) M. Nurjuliana et al.   MEAT SCIENCE

Screening of microorganisms for bioconversion of (−)β-pinene and R-(+)-limonene to α-terpineol

(2010) Ieda Rottava et al.   LWT-FOOD SCIENCE AND TECHNOLOGY