Cong‐ming Wang

Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests

Cong‐ning Nie, Xiao-xue Zhong, Li He et al. · European Food Research and Technology · 2019 · 65 citations

Food Chemistry, Gas Chromatography–mass Spectrometry, Flavoromics +10

Characterization of the effect of cis-3-hexen-1-ol on green tea aroma

Cong‐ning Nie, Yuan Gao, Xiao Du et al. · Scientific Reports · 2020 · 46 citations · Full text

Are organic acids really related to the sour taste difference between Chinese black tea and green tea?

Xiang Zhang, Xiao Du, Yingzheng Li et al. · Food Science & Nutrition · 2022 · 35 citations · Full text

Evaluation of sensory and safety quality characteristics of “high mountain tea”

Cong‐ming Wang, Xiao Du, Cong‐ning Nie et al. · Food Science & Nutrition · 2022 · 34 citations · Full text

Dynamic changes and interaction between different aroma types during low‐temperature roasting of bud green tea

Cong‐ming Wang, Xiaoqin Tan, Xiao Du et al. · Food Science & Nutrition · 2024 · 10 citations · Full text