Shuai Shen

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

Yanqin Yang, Hongkai Zhu, Jiayu Chen et al. · LWT · 2022 · 96 citations · Full text

Food Chemistry, Key Aroma Compounds, Different Aroma Types +11

Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea

Hua‐Jie Wang, Shuai Shen, Jinjin Wang et al. · LWT · 2021 · 76 citations · Full text

Flavoromics, Fermentation Time, Food Analysis +18

Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis

Jiayu Chen, Yanqin Yang, Yuliang Deng et al. · LWT · 2021 · 60 citations · Full text

Flavoromics, Chemical Composition, Food Analysis +19

Non-targeted metabolomics and electronic tongue analysis reveal the effect of rolling time on the sensory quality and nonvolatile metabolites of congou black tea

Shimin Wu, Qinyan Yu, Shuai Shen et al. · LWT · 2022 · 49 citations · Full text

Food Analysis, Metabolomic Profiling, Non-targeted Metabolomics +19

Rapid and real-time detection of moisture in black tea during withering using micro-near-infrared spectroscopy

Shuai Shen, Jinjie Hua, Hongkai Zhu et al. · LWT · 2021 · 43 citations · Full text

Plant Analysis, Precision Agriculture, Environmental Monitoring +20