Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS

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

(2021) Yanqin Yang et al.   JOURNAL OF FOOD SCIENCE

Efficient identification of raw and ripe tung oil using headspace GC–MS

(2021) Ling Xu et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing

(2021) Supriyadi Supriyadi et al.   International Journal of Food Science

Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis

(2020) Shuyan Wang et al.   MOLECULES

The Effects of Ultraviolet A/B Treatments on Anthocyanin Accumulation and Gene Expression in Dark-Purple Tea Cultivar ‘Ziyan’ (Camellia sinensis)

(2020) Wei Li et al.   MOLECULES

Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil

(2020) Jie Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detection of bitterness and astringency of green tea with different taste by electronic nose and tongue

(2019) Guangyu Zou et al.   PLoS One

Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics

(2019) Wei Wang et al.   MOLECULES

RIFM fragrance ingredient safety assessment, 2,2,6-trimethylcyclohexanone, CAS Registry Number 2408-37-9

(2019) A.M. Api et al.   FOOD AND CHEMICAL TOXICOLOGY

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

(2019) Hualing Wu et al.   FOOD RESEARCH INTERNATIONAL

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

(2019) Suyoung Kang et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

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

Interactions of selected ketone flavours with porcine myofibrillar proteins: The role of molecular structure of flavour compounds

(2019) Hui Shen 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

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

(2019) Meng-Qi Wang et al.   FOOD RESEARCH INTERNATIONAL

Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

(2018) Dandan Qi et al.   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

Green tea flavour determinants and their changes over manufacturing processes

(2016) Zhuo-Xiao Han et al.   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

The Study of Fingerprint Characteristics of Dayi Pu-Erh Tea Using a Fully Automatic HS-SPME/GC–MS and Combined Chemometrics Method

(2015) Shidong Lv et al.   PLoS One

Electronic nose and chiral-capillary electrophoresis in evaluation of the quality changes in commercial green tea leaves during a long-term storage

(2014) Mara Mirasoli et al.   TALANTA

A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on headspace volatiles analysis

(2013) Jie Lin et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Classification of tea category using a portable electronic nose based on an odor imaging sensor array

(2013) Quansheng Chen et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

(2012) Jie Lin et al.   Journal of Zhejiang University-SCIENCE B

Electronic nose for black tea quality evaluation by an incremental RBF network

(2009) Bipan Tudu et al.   SENSORS AND ACTUATORS B-CHEMICAL