Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling

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

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

Agriculture, Chemistry, Food Science +17

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