Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)

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

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

(2020) Xiangyang Guo et al.   FOOD CHEMISTRY

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

(2019) Liang Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine

(2019) Zhibin Liu et al.   FOOD MICROBIOLOGY

Contribution of l -theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes

(2018) Xiangyang Guo et al.   FOOD CHEMISTRY

Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment

(2018) Ci-Jie Hu et al.   FOOD CHEMISTRY

Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine

(2018) Zhibin Liu et al.   FOOD MICROBIOLOGY

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

Aroma formation and dynamic changes during white tea processing

(2018) Qincao Chen et al.   FOOD CHEMISTRY

Variation of theanine, phenolic, and methylxanthine compounds in 21 cultivars of Camellia sinensis harvested in different seasons

(2017) Rui Fang et al.   FOOD CHEMISTRY

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

Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach

(2016) Junfeng Tan et al.   FOOD RESEARCH INTERNATIONAL

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

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

Chemical, colloidal and mechanical contributions to the state of water in wood cell walls

(2016) L Bertinetti et al.   NEW JOURNAL OF PHYSICS

Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

(2015) Robin Joshi et al.   FOOD CHEMISTRY

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

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

Simultaneous Determination of Caffeine and Some Selected Polyphenols in Wuyi Rock Tea by High-Performance Liquid Chromatography

(2014) Feng Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural Annotation and Elucidation of Conjugated Phenolic Compounds in Black, Green, and White Tea Extracts

(2012) Justin J. J. van der Hooft et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Unraveling the structure of the black tea thearubigins

(2010) Nikolai Kuhnert   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Changes in volatile compounds upon aging and drying in oolong tea production

(2010) Ping-Chung Kuo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The chemistry of low molecular weight black tea polyphenols

(2010) James Warren Drynan et al.   NATURAL PRODUCT REPORTS

Mass spectrometric characterization of black tea thearubigins leading to an oxidative cascade hypothesis for thearubigin formation

(2010) Nikolai Kuhnert et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

(2009) Takashi Tanaka et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Variation of linalool and geraniol content within two pairs of aromatic and non-aromatic grapevine clones

(2008) E. DUCHÊNE et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Oxidation of unsaturated fatty acid derivatives and vegetable oils

(2008) Angela Köckritz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

On-line dynamic HS-SPME for monitoring endogenous aroma compounds released during the baking of a model cake

(2008) Barbara Rega et al.   FOOD CHEMISTRY