Jianan Huang

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

Xia Yin, Jianan Huang, Jing Huang et al. · LWT · 2022 · 87 citations · Full text

Food Chemistry, Polyphenolics, Volatile Compounds +13

Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology

Huimin An, Xingchang Ou, Yangbo Zhang et al. · Food Chemistry · 2022 · 67 citations

Key Volatile Compounds, Jasmine Tea, Aroma Quality +1

Characterization of aroma differences on three drying treatments in Rucheng Baimao (Camellia pubescens) white tea

Hongyu Chen, Xingmin Zhang, Ronggang Jiang et al. · LWT · 2023 · 52 citations · Full text

Food Chemistry, White Tea, Flavoromics +11

Characterization of key odorants in ‘Baimaocha’ black teas from different regions

Jian Ouyang, Ronggang Jiang, Hongyu Chen et al. · Food Chemistry X · 2024 · 25 citations · Full text

“Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction

Hongyu Chen, Yang Liu, Xinyi Zhang et al. · Food Research International · 2024 · 21 citations

Flavoromics, Long-term Storage, Tuo Tea +4