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

Tea is a typical processed beverage from the fresh leaves of Camellia sinensis [Camellia
sinensis (L.) O. Kuntze] or Camellia assamica [Camellia sinensis var. assamica (Mast.) …

Tea cultivar is crucial for oolong tea aroma quality. However, the aroma characteristics of
oolong tea made from different cultivars have rarely been studied. The aroma profiles of …

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 …

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

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 …

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; …

Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly
prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding …

Background Plant-based meat analogues (PBMA) are promising to address the issue of
imbalance between global meat supply and demand. PBMA can contribute to an …

Cheese has a long history and this naturally fermented dairy product contains a range of
distinctive flavors. Microorganisms in variety cheeses are an essential component and play …