Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea
flavor, in terms of both sensory aspects and chemical properties, is essential for …

Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) is a combination of gas
chromatography-olfactometry (GC-O) and gas chromatography–mass spectrometry (GC …

To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1),
Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry …

Background Pu-erh tea aroma is the comprehensive result of various volatile compounds
(VCs). More than 1000 VCs were reported in Pu-erh tea. Pu-erh tea aroma was widely …

Breeding crops for improved flavor is challenging due to the high cost of sensory evaluation
and the difficulty of connecting sensory experience to chemical composition. The main goal …

Aroma significantly contributes to flavor, which directly affects the commercial quality of
strawberries. The strawberry aroma is complex as many kinds of volatile compounds are …

Strawberry juice is popular among consumers for its bright color, unique flavor and rich
nutrition. The aim of this study was to explore the suitable multi-frequency power …

Attempts to relate sensory analysis data to specific chemicals such as volatile compounds
have been frequent. Often these associations are difficult to interpret or are weak in nature …

An analytical method based on headspace solid-phase microextraction (HS-SPME)
combined with comprehensive two-dimensional gas chromatography-time-of-flight mass …

Plants have evolved numerous constitutive and inducible defence mechanisms to cope with
biotic and abiotic stresses. These stresses induce the expression of various genes to …