Xiangyang Guo

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

Xiangyang Guo, Wilfried Schwab, Chi‐Tang Ho et al. · Food Chemistry · 2021 · 314 citations

Food Chemistry, Tea Cultivars, Flavoromics +3

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

Xiangyang Guo, Chi‐Tang Ho, Xiaochun Wan et al. · Food Chemistry · 2020 · 275 citations

Food Chemistry, Chemical Engineering, Environmental Chemistry +9

Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes

Xiangyang Guo, Chuankui Song, Chi‐Tang Ho et al. · Food Chemistry · 2018 · 166 citations

Food Chemistry, Peanutty Flavor, Oolong Tea +6

Aroma profiles of green tea made with fresh tea leaves plucked in summer

Xiangyang Guo, Chi‐Tang Ho, Wilfried Schwab et al. · Food Chemistry · 2021 · 139 citations

Green Tea, Aroma Profiles, Flavoromics +1

Effect of the roasting degree on flavor quality of large-leaf yellow tea

Xiangyang Guo, Chi‐Tang Ho, Wilfried Schwab et al. · Food Chemistry · 2021 · 136 citations

Large-leaf Yellow Tea, Flavor Quality, Food Quality