Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques
Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea
flavor, in terms of both sensory aspects and chemical properties, is essential for …
flavor, in terms of both sensory aspects and chemical properties, is essential for …
Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis …
M Yu, P Yang, H Song, X Guan - Journal of Food Composition and Analysis, 2022 - Elsevier
Flavor is an important attribute of food and a major factor that determines the acceptability of
food to consumers. Therefore, achieving a comprehensive and accurate analysis of food …
food to consumers. Therefore, achieving a comprehensive and accurate analysis of food …
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
N Liu, S Shen, L Huang, G Deng, Y Wei, J Ning… - Food Research …, 2023 - Elsevier
Aroma types of green teas associate with their commercial prices and consumer
acceptance, mainly including floral-like (HX), chestnut-like (LX), and fresh (QX) aromas …
acceptance, mainly including floral-like (HX), chestnut-like (LX), and fresh (QX) aromas …
Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry …
JC Zhu, Y Niu, ZB Xiao - Food Chemistry, 2021 - Elsevier
To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1),
Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry …
Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry …
Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea
J Yun, C Cui, S Zhang, J Zhu, C Peng, H Cai, X Yang… - Food Chemistry, 2021 - Elsevier
Some black teas demand high market prices. Black tea samples (306) collected from 10
geographic origins, including China (Guxi, Likou, Jinzipai, Guichi, Dongzhi, Changning …
geographic origins, including China (Guxi, Likou, Jinzipai, Guichi, Dongzhi, Changning …
Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics
D Su, JJ He, YZ Zhou, YL Li, HJ Zhou - Food Chemistry, 2022 - Elsevier
The present study aimed to explore the relationship between the grade and the
characteristic aroma in Keemun black tea (KBT). Headspace solid-phase microextraction …
characteristic aroma in Keemun black tea (KBT). Headspace solid-phase microextraction …
Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
W Huang, S Fang, J Wang, C Zhuo, Y Luo, Y Yu, L Li… - Food Chemistry, 2022 - Elsevier
Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study,
the aroma composition of KBT through natural withering, sun withering, and warm-air …
the aroma composition of KBT through natural withering, sun withering, and warm-air …
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 …
J Xie, L Wang, Y Deng, H Yuan, J Zhu, Y Jiang, Y Yang - Food Chemistry, 2023 - Elsevier
To characterize the key odorants of floral aroma green tea (FAGT) and reveal its dynamic
evolution during processing, the volatile metabolites in FAGT during the whole processing …
evolution during processing, the volatile metabolites in FAGT during the whole processing …
Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC× GC …
Y Yang, MC Qian, Y Deng, H Yuan, Y Jiang - Food Chemistry, 2022 - Elsevier
Processing is the crucial factor for green tea aroma quality. In this study, the aroma dynamic
changes throughout the manufacturing process of chestnut-like aroma green tea were …
changes throughout the manufacturing process of chestnut-like aroma green tea were …
Black tea aroma formation during the fermentation period
Q Chen, Y Zhu, Y Liu, Y Liu, C Dong, Z Lin, J Teng - Food Chemistry, 2022 - Elsevier
The present study aimed to systematically investigate black tea aroma formation during the
fermentation period. In total, 158 volatile compounds were identified. Of these, most amino …
fermentation period. In total, 158 volatile compounds were identified. Of these, most amino …