Yongquan Xu

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

Shidong Lv, Yuanshuang Wu, Changwen Li et al. · Journal of Agricultural and Food Chemistry · 2014 · 130 citations

Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS

Yongquan Xu, Chao Wang, Changwen Li et al. · Food Analytical Methods · 2015 · 94 citations

Food Chemistry, Solvent Extraction, Chemical Engineering +11

A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis

Chao Wang, Chenxia Zhang, Yawen Kong et al. · Food Research International · 2017 · 86 citations

Food Chemistry, Tea Cultivars, Chemical Composition +6

Optimization of Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry for Detecting Methoxyphenolic Compounds in Pu-erh Tea

Liping Du, Chao Wang, Jianxun Li et al. · Journal of Agricultural and Food Chemistry · 2012 · 72 citations

Detecting Methoxyphenolic Compounds, Engineering, Flavoromics +21

Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis

Liping Du, Chao Wang, Chenxia Zhang et al. · Microchemical Journal · 2019 · 51 citations

Food Chemistry, Food Analysis, Instant Pu-erh Tea +4