标题
Recent Advances in Volatiles of Teas
作者
关键词
-
出版物
MOLECULES
Volume 21, Issue 3, Pages 338
出版商
MDPI AG
发表日期
2016-03-14
DOI
10.3390/molecules21030338
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea
- (2015) Robin Joshi et al. FOOD CHEMISTRY
- Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?
- (2015) Jiadong Gui et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of sunlight on gene expression and chemical composition of light-sensitive albino tea plant
- (2015) Nana Li et al. PLANT GROWTH REGULATION
- Monitoring the fermentation process of black tea using QCM sensor based electronic nose
- (2015) Prolay Sharma et al. SENSORS AND ACTUATORS B-CHEMICAL
- 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
- 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
- Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Chinese Green Tea Infusions by Aroma Extract Dilution Analysis
- (2014) Ryoko Baba et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Herbivore species, infestation time, and herbivore density affect induced volatiles in tea plants
- (2013) Xiao-Ming Cai et al. CHEMOECOLOGY
- Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process
- (2013) Tsuyoshi Katsuno et al. FOOD CHEMISTRY
- Identification of the Different Aroma Compounds between Conventional and Freeze Dried Wuyi Rock Tea (Dangui) using Headspace Solid Phase Microextraction
- (2013) Chun-hua MA et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Volatile Aroma Compounds in Various Brewed Green Teas
- (2013) Jeehyun Lee et al. MOLECULES
- Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey
- (2012) Cesarettin Alasalvar et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- A New Norisoprenoid and Other Compounds from Fuzhuan Brick Tea
- (2012) Zhen-Mei Luo et al. MOLECULES
- Understanding Darjeeling tea flavour on a molecular basis
- (2012) Bornali Gohain et al. PLANT MOLECULAR BIOLOGY
- 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
- Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis
- (2011) Kanokwan Jumtee et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- β-carotene biotransformation to obtain aroma compounds
- (2010) Mariana Uenojo et al. Food Science and Technology
- Formation of damascenone derived from glycosidically bound precursors in green tea infusions
- (2010) Tomomi Kinoshita et al. FOOD CHEMISTRY
- Effect of Ultra-Violet B on Release of Volatiles in Tea Leaf
- (2010) J. Jang et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis
- (2010) Zoltán Kovács et al. JOURNAL OF CHEMOMETRICS
- 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
- Temporal Changes in Aroma Release of Longjing Tea Infusion: Interaction of Volatile and Nonvolatile Tea Components and Formation of 2-Butyl-2-octenal upon Aging
- (2008) Yong Cheng et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Elucidation of the biochemical pathway of 2-phenylethanol from shikimic acid using isolated protoplasts of rose flowers
- (2008) Ziyin Yang et al. JOURNAL OF PLANT PHYSIOLOGY
- Influence of region of production on clonal black tea chemical characteristics
- (2007) P. Okinda Owuor et al. FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search