Effects of different over-fired drying methods on the aroma of Lu’an Guapian tea

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Tea aroma formation from six model manufacturing processes

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Agriculture, Food Science, Manufacturing Engineering +14

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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

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Agriculture, Food Science, Analytical Chemistry +16

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 · 291 citations

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