Concepedia

Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography – Mass spectrometry combined with high concentration capacity sample preparation techniques: Toward a fully automated sensomic assessment

Federico Magagna, Chiara Cordero, Cecilia Cagliero, Erica Liberto, Patrizia Rubiolo, Barbara Sgorbini, Carlo Bicchi

Food Chemistry · 2017 · 81 citations · 33 references

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Concepts

References

33

Recent studies of the volatile compounds in tea

Ziyin Yang, Susanne Baldermann, Naoharu Watanabe · Food Research International · 2013 · 662 citations

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HPLC-MS<sup>n</sup> Analysis of Phenolic Compounds and Purine Alkaloids in Green and Black Tea

Daniele Del Rio, Amanda J. Stewart, William Mullen et al. · Journal of Agricultural and Food Chemistry · 2004 · 432 citations

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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 · 393 citations

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The Carotenoid Cleavage Dioxygenase 1 Enzyme Has Broad Substrate Specificity, Cleaving Multiple Carotenoids at Two Different Bond Positions

Jonathan T. Vogel, Bao‐Cai Tan, Donald R. McCarty et al. · Journal of Biological Chemistry · 2008 · 292 citations · Full text

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Simultaneous distillation-extraction: from birth to maturity?review

Alain Chaintreau · Flavour and Fragrance Journal · 2001 · 231 citations

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