Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS

Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis

(2022) Yanqin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds

(2022) Chao Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques

(2022) Xiaoting Zhai et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis

(2022) Xia Yin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of N,O-heterocycles in green tea during the drying process and unraveling the formation mechanism

(2022) Yanqin Yang et al.   FOOD CONTROL

Effects of bioactive components of Pu-erh tea on gut microbiomes and health: A review

(2021) Jun-Yu Liu et al.   FOOD CHEMISTRY

Use of Headspace GC/MS Combined with Chemometric Analysis to Identify the Geographic Origins of Black Tea

(2021) Jing Yun et al.   FOOD CHEMISTRY

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

HS-GC-IMS detection of volatile organic compounds in yak milk powder processed by different drying methods

(2021) Duo Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components

(2021) Wanjun Ma et al.   FOOD CHEMISTRY

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS

(2021) Xiya Feng et al.   FOOD CHEMISTRY

Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques

(2021) Yu Li et al.   FOOD CHEMISTRY

Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves

(2020) Mario Flaig et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Tea quality evaluation by applying E-nose combined with chemometrics methods

(2020) Min Xu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS

(2020) Heting Qi et al.   MOLECULES

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

(2020) Xi He et al.   FOOD CHEMISTRY

Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material

(2020) Wanjun Ma et al.   FOOD CHEMISTRY

Untargeted and Targeted Discrimination of Honey Collected by Apis cerana and Apis mellifera Based on Volatiles Using HS-GC-IMS and HS-SPME-GC–MS

(2019) Xinran Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation

(2019) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mass spectrometry-based metabolomics and chemometric analysis of Pu-erh teas of various origins

(2018) Tao Wang et al.   FOOD CHEMISTRY

Studies on prevention of obesity, metabolic syndrome, diabetes, cardiovascular diseases and cancer by tea

(2018) Chung Shu Yang et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

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

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

Application of gas chromatography-mass spectrometry and chemometrics methods for assessing volatile profiles of Pu-erh tea with different processing methods and ageing years

(2015) Shidong Lv et al.   RSC Advances

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

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

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

Identification of green tea grade using different feature of response signal from E-nose sensors

(2007) Huichun Yu et al.   SENSORS AND ACTUATORS B-CHEMICAL