Related references
Note: Only part of the references are listed.A review of volatile compounds in edible macroalgae
Shuang Li et al.
FOOD RESEARCH INTERNATIONAL (2023)
Effect of thermal process on the key aroma components of green tea with chestnut-like aroma
Feng-Feng Qu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023)
Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes
Cheng Zhang et al.
FOODS (2023)
Variations of main quality components of matcha from different regions in the Chinese market
Ying Luo et al.
FRONTIERS IN NUTRITION (2023)
A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics
Yi Qian Phuah et al.
FOOD RESEARCH INTERNATIONAL (2023)
Revelation of volatile contributions in green teas with different aroma types by GC-MS and GC-IMS
Nanfeng Liu et al.
FOOD RESEARCH INTERNATIONAL (2023)
Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach
Zhihui Feng et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2022)
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
Jilai Cui et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)
Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits
Fang-Yuan Fan et al.
MOLECULES (2022)
Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea
Chao Wang et al.
FOOD CHEMISTRY (2022)
Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods
Jie-Qiong Wang et al.
FOOD CHEMISTRY (2022)
A novel application of check-all-that-apply with semi-trained assessors for tea sensory characterization and preference: Using Longjing tea as a case study
Yi-Lin Tong et al.
JOURNAL OF SENSORY STUDIES (2022)
Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques
Xiaoting Zhai et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)
Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness
Yin Zhu et al.
FOOD CHEMISTRY (2022)
Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics
Yali Shi et al.
FOOD CHEMISTRY (2022)
Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies
Chao-Tzu Liu et al.
MOLECULES (2022)
Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis
Chang He et al.
FOODS (2022)
Effect of the Presence of Stem on Quality of Oolong Tea
Jiazheng Lin et al.
FOODS (2022)
Association of Refreshing Perception with Volatile Aroma Compounds, Organic Acids, and Soluble Solids in Freshly Consumed Cucumber Fruit
Xiaofen Du et al.
ACS FOOD SCIENCE & TECHNOLOGY (2022)
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 x GC-TOFMS
Yanqin Yang et al.
FOOD CHEMISTRY (2022)
Analysis of taste characteristics and identification of key chemical components of fifteen Chinese yellow tea samples
Zhi-hui Wang et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Effects of stem removal on physicochemical properties and sensory quality of tencha beverages (Camellia sinensis; Chuanxiaoye)
Zhipeng Xiao et al.
JOURNAL OF FOOD SCIENCE (2021)
A comprehensive evaluation on pyrolysis behavior, kinetics, and primary volatile formation pathways of rice husk for application to catalytic valorization
Bin Tian et al.
FUEL PROCESSING TECHNOLOGY (2021)
Accumulation pattern of catechins and flavonol glycosides in different varieties and cultivars of tea plant in China
Zhou-Tao Fang et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)
Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function
Zhenming Yu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy
Chunlin Li et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2020)
Association between chemistry and taste of tea: A review
Liang Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Differential accumulation of specialized metabolite L-theanine in green and albino-induced yellow tea (Camellia sinensis) leaves
Sihua Cheng et al.
FOOD CHEMISTRY (2019)
Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry
Hui Ru Tan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Dynamic changes in flavonol glycosides during production of green, yellow, white, oolong and black teas from Camellia sinensis L. (cv. Fudingdabaicha)
Zhou-Tao Fang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Diverse Metabolite Variations in Tea (Camellia sinensis L.) Leaves Grown Under Various Shade Conditions Revisited: A Metabolomics Study
Hyang-Gi Ji et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Comprehensive Dissection of Metabolic Changes in Albino and Green Tea Cultivars
Chun-Fang Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Integrated analyses of the transcriptome and metabolome of the leaves of albino tea cultivars reveal coordinated regulation of the carbon and nitrogen metabolism
Qunfeng Zhang et al.
SCIENTIA HORTICULTURAE (2018)
Formation of (E)-nerolidol in tea (Camellia sinensis) leaves exposed to multiple stresses during tea manufacturing
Ying Zhou et al.
FOOD CHEMISTRY (2017)
Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography- Olfactometry Techniques
Ryoko Baba et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Comparative profiling of gene expression in Camellia sinensis L. cultivar AnJiBaiCha leaves during periodic albinism
Ling Yuan et al.
GENE (2015)
Improving the aroma of gluten-free bread
Mariusz Pacynski et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.)
Natta Laohakunjit et al.
FOOD CHEMISTRY (2014)
Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile
Peigen Yu et al.
FOOD CHEMISTRY (2014)
Compositional analysis of leaf cuticular membranes isolated from tea plants (Camellia sinensis L.)
Shuntaro Tsubaki et al.
FOOD CHEMISTRY (2013)
Recent studies of the volatile compounds in tea
Ziyin Yang et al.
FOOD RESEARCH INTERNATIONAL (2013)
Metabolomic Analysis of the Effect of Shade Treatment on the Nutritional and Sensory Qualities of Green Tea
Lan-Sook Lee et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Multiple factor analysis: principal component analysis for multitable and multiblock data sets
Herve Abdi et al.
WILEY INTERDISCIPLINARY REVIEWS-COMPUTATIONAL STATISTICS (2013)
Essential oil from the stem bark of Cordia sebestena scavenges free radicals
Charles B. Adeosun et al.
JOURNAL OF ACUTE MEDICINE (2013)
Determination of catechins and flavonol glycosides in Chinese tea varieties
Chunyan Wu et al.
FOOD CHEMISTRY (2012)
Metabolomics-Driven Nutraceutical Evaluation of Diverse Green Tea Cultivars
Yoshinori Fujimura et al.
PLOS ONE (2011)
A lexicon for flavor descriptive analysis of green tea
Jeehyun Lee et al.
JOURNAL OF SENSORY STUDIES (2007)
Molecular and sensory studies on the umami taste of Japanese green tea
S Kaneko et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
A rapid gas chromatographic method for direct determination of BHA, BHT and TBHQ in edible oils and fats
MH Yang et al.
FOOD RESEARCH INTERNATIONAL (2002)