Improving flavor of Wuyi rock tea processed from rain-soaked leaves by optimizing withering conditions

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

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

Xiangyang Guo, Wilfried Schwab, Chi‐Tang Ho et al. · Food Chemistry · 2021 · 349 citations

Agriculture, Food Science, Plant Sciences +13

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

Xiangyang Guo, Chi‐Tang Ho, Xiaochun Wan et al. · Food Chemistry · 2020 · 291 citations

Agriculture, Chemistry, Food Science +16

Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS

Jiancai Zhu, Feng Chen, LingYing Wang et al. · Journal of Agricultural and Food Chemistry · 2015 · 271 citations

Agriculture, Enology, Analytical Toxicology +16

Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling

Yu Wang, Pengcheng Zheng, Panpan Liu et al. · Food Chemistry · 2018 · 203 citations

Agriculture, Food Science, Plant Sciences +17