Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation

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

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 Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Mengqi Wang, Wanjun Ma, Jiang Shi et al. · Food Research International · 2019 · 330 citations

Agriculture, Food Science, Analytical Chemistry +16

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 · 280 citations

Agriculture, Chemistry, Food Science +16

Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors

Wenlai Fan, Michael C. Qian · Journal of Agricultural and Food Chemistry · 2005 · 275 citations

Agriculture, Enology, Analytical Chemistry +16