Formation of dimethyl sulfide from the decomposition of S-methylmethionine in tea (Camellia sinensis) during manufacturing process and infusion brewing

Tea aroma formation from six model manufacturing processes

Zhihui Feng, Yifan Li, Ming Li et al. · Food Chemistry · 2019 · 418 citations

Agriculture, Food Science, Manufacturing Engineering +14

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

Black tea aroma formation during the fermentation period

Qincao Chen, Yin Zhu, Yafang Liu et al. · Food Chemistry · 2021 · 205 citations

Agriculture, Food Science, Plant Sciences +14

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 et al. · Journal of Agricultural and Food Chemistry · 2020 · 192 citations

Agriculture, Enology, Food Science +17

Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes

Xiangyang Guo, Chuankui Song, Chi‐Tang Ho et al. · Food Chemistry · 2018 · 174 citations

Agriculture, Chemistry, Food Science +12