Concepedia

Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing

Jialing Xie, Lilei Wang, Yuliang Deng, Haibo Yuan, Jiayi Zhu, Yongwen Jiang, Yanqin Yang

Food Chemistry · 2023 · 149 citations · 35 references

References

35

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

Recent studies of the volatile compounds in tea

Ziyin Yang, Susanne Baldermann, Naoharu Watanabe · Food Research International · 2013 · 662 citations

Agriculture, Chemistry, Plant Sciences +14

Lwt-Food Science And Technology

Riadh Ben Salah, Bassem Jaouadi, Amin Bouaziz et al. · 2011 · 371 citations

Agriculture, Food Science, Food Engineering +10

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

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

Yi Chen, Pao Li, Luyan Liao et al. · Food Chemistry · 2021 · 325 citations

Agriculture, Food Science, Analytical Chemistry +15