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

Tea aroma formation

Chi‐Tang Ho, Xin Zheng, Shiming Li · Food Science and Human Wellness · 2015 · 873 citations · Full text

Agriculture, Biochemistry, Food Science +15

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

Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry

Haipeng Lv, Qiu-Sheng Zhong, Zhi Lin et al. · Food Chemistry · 2011 · 237 citations

Agriculture, Chemistry, Food Science +17

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

Zihan Qin, Xueli Pang, Dong Chen et al. · Food Research International · 2013 · 188 citations

Agriculture, Chemistry, Food Science +17

Volatile compounds and sensory characteristics of various instant teas produced from black tea

Vilma Kraujalytė, Ebru Pelvan, Cesarettin Alasalvar · Food Chemistry · 2015 · 161 citations

Agriculture, Food Science, Food Analysis +15