Study of aroma compound formations and transformations during Jinxuan and Qingxin oolong tea processing

Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology

(2018) Shasha Chen 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

Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics

(2018) Chengying Ma et al.   FOOD RESEARCH INTERNATIONAL

Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling

(2018) Yu Wang et al.   FOOD CHEMISTRY

An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves

(2018) Xiaoqin Wang et al.   FOOD CHEMISTRY

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

(2017) JianCai Zhu et al.   FOOD CHEMISTRY

Formation of ( E )-nerolidol in tea ( Camellia sinensis ) leaves exposed to multiple stresses during tea manufacturing

(2017) Ying Zhou et al.   FOOD CHEMISTRY

Detoxifying effects of ultrafiltration fractions of Dendrobium aphyllum peptides on chemical and AAPH-induced oxidative stress

(2017) Huifan Liu et al.   RSC Advances

Effect of shaking process on correlations between catechins and volatiles in oolong tea

(2016) Shu-Yen Lin et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

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

A study on quality components and sleep-promoting effects of GABA black tea

(2015) Wenfang Zhao et al.   Food & Function

Changes in flavor volatile composition of oolong tea after panning during tea processing

(2015) Ershad Sheibani et al.   Food Science & Nutrition

Emission of volatile esters and transcription of ethylene- and aroma-related genes during ripening of ‘Pingxiangli’ pear fruit (Pyrus ussuriensis Maxim)

(2014) Guopeng Li et al.   SCIENTIA HORTICULTURAE

Non-targeted analysis by LC–MS of major metabolite changes during the oolong tea manufacturing in New Zealand

(2013) Karl Fraser et al.   FOOD CHEMISTRY

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

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

Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid-Oxidation-Derived Aldehydes, and Glucose

(2011) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit

(2010) Itay Gonda et al.   JOURNAL OF EXPERIMENTAL BOTANY

Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation

(2008) Giuliano Dragone et al.   FOOD CHEMISTRY

Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions

(2008) Kam Huey Wong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL