Concepedia

Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (<i>Camellia sinensis; Jingshan cha</i>) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process

Mario Flaig, Sally Chuanfen Qi, Guodong Wei, Xiaogen Yang, Peter Schieberle

Journal of Agricultural and Food Chemistry · 2020 · 192 citations · 32 references

Abstract

)-2,4-heptadienal.

References

32

A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography

Huug van den Dool, P. Dec. Kratz · Journal of Chromatography A · 1963 · 6.3K citations

Pharmacy, Chemistry, Pharmaceutical Analysis +16

Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Wolfgang Engel, Wolfgang Bahr, Peter Schieberle · European Food Research and Technology · 1999 · 983 citations

Agriculture, Food Science, Food Analysis +16

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

Martin Christlbauer, Monika Christlbauer, Anja Fischer et al. · European Food Research and Technology · 2008 · 699 citations

Agriculture, Food Science, Toxicology +17

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

Agriculture, Enology, Food Science +17

Identification of Potent Odorants in Different Green Tea Varieties Using Flavor Dilution Technique

Kenji Kumazawa, Hideki Masuda · Journal of Agricultural and Food Chemistry · 2002 · 192 citations

Agriculture, Chemistry, Food Science +13