Chinese prickly ash is known for producing a typical pungent sensation in Sichuan Cuisine.
Accumulating evidence suggest a series of health benefits and pharmacological effects …

Traditionally fermented shrimp paste has a long fermentation period and is susceptible of
external factors, which leads to unstable quality and limits its development and application …

Longjing tea is the most famous premium green tea, and is regarded as the national tea in
China, with its attractive aroma contributing as a prime factor for its general acceptability; …

Spectroscopic techniques, electrochemical methods, nanozymes, computer vision, and
modified chromatographic techniques are the emerging techniques for determining the …

Abstract Electronic nose (E-nose), electronic tongue (E-tongue) and electronic eye (E-eye)
combined with chemometrics methods were applied for qualitative identification and …

The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY;
Dahongpao, DHP) were investigated in this study. Gas chromatography–olfactometry (GC …

Twenty-four kinds of representative aroma compounds in Oolong tea were selected to
evaluate the interactions by the variation in the threshold values of these compounds before …

This research demonstrates a rapid detection method of jointly using electronic nose (E-
nose) and computer vision system (CVS) to detect tea aroma and tea appearance for tea …

In order to distinguish different grades of Jiuqu hongmei tea (black tea), four different grades
of Jiuqu hongmei tea were used as materials in this study: Super Grade (SuG), First Grade …

Various instant teas produced differently from black tea [freeze-dried instant tea (FDIT),
spray-dried instant tea (SDIT), and decaffeinated instant tea (DCIT)], were compared for their …