Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

Detection of potent odorants in foods by aroma extract dilution analysis

Werner Grosch · Trends in Food Science & Technology · 1993 · 522 citations

Food Chemistry, Food Authentication, Food Quality +10

Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea:  Quantitative Differences between Tea Leaves and Infusion

Christian Schuh, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2006 · 390 citations

Darjeeling Black Tea, Chemical Composition, Food Analysis +18

Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching

Christine Counet, Delphine Callemien, Caroline Ouwerx et al. · Journal of Agricultural and Food Chemistry · 2002 · 200 citations

Identification of Aroma Compounds in Parmigiano-Reggiano Cheese by Gas Chromatography/Olfactometry

Michael C. Qian, Gary A. Reineccius · Journal of Dairy Science · 2002 · 173 citations · Full text

Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

Kunbo Wang, Fang Liu, Zhonghua Liu et al. · International Journal of Food Science & Technology · 2011 · 169 citations

Flavoromics, Food Analysis, Different Types +16