Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field

Tea aroma formation from six model manufacturing processes

Zhihui Feng, Yifan Li, Ming Li et al. · Food Chemistry · 2019 · 396 citations

Industrial Design, Process Design, Engineering +5

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 · 268 citations

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Jiancai Zhu, Yunwei Niu, Zuobing Xiao · Food Chemistry · 2020 · 267 citations

Food Chemistry, Key Aroma Compounds, Odour Activity Value +14

Identification of key odorants responsible for chestnut-like aroma quality of green teas

Yin Zhu, Haipeng Lv, Suyoung Kang et al. · Food Research International · 2018 · 259 citations

Food Chemistry, Chestnut-like Aroma Quality, Green Teas +3

Identification and quantification of key odorants in the world’s four most famous black teas

Suyoung Kang, Han Yan, Yin Zhu et al. · Food Research International · 2019 · 259 citations

Flavoromics, Analytical Chemistry, Famous Black Teas +3