Zuobing Xiao

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Jiancai Zhu, Yunwei Niu, Zuobing Xiao · Food Chemistry · 2020 · 291 citations

Agriculture, Chemistry, Food Science +17

Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS

Jiancai Zhu, Feng Chen, LingYing Wang et al. · Journal of Agricultural and Food Chemistry · 2015 · 271 citations

Agriculture, Enology, Analytical Toxicology +16

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

Jiancai Zhu, Feng Chen, LingYing Wang et al. · Food Chemistry · 2016 · 212 citations

Agriculture, Pharmaceutical Analysis, Analytical Toxicology +15

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

Yunwei Niu, Zhengmin Yao, Qing Xiao et al. · Food Chemistry · 2017 · 170 citations

Agriculture, Chemistry, Food Science +14

Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value

Yunwei Niu, Quan Zhu, Zuobing Xiao · Food Research International · 2020 · 155 citations

Agriculture, Chemistry, Pharmaceutical Analysis +17