Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor

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Agriculture, Chemistry, Food Science +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

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

Jiancai Zhu, LingYing Wang, Zuobing Xiao et al. · Food Chemistry · 2017 · 169 citations

Agriculture, Botany, Plant Sciences +17

Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds

Chao Wang, Juan Li, Xuejiao Wu et al. · Trends in Food Science & Technology · 2022 · 135 citations

Agriculture, Biochemistry, Food Science +17

Development and comprehensive HS-SPME/GC–MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components

Shouhui Wei, Xuemei Xiao, Lijuan Wei et al. · Food Chemistry · 2020 · 120 citations

Agriculture, Agronomy, Plant Sciences +12