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Rapid and direct identification of the origin of white tea with proton transfer reaction time‐of‐flight mass spectrometry

https://doi.org/10.1002/rcm.8830
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/fsn3.307openalex-snapshot
Changes in flavor volatile composition of oolong tea after panning during tea processing
inferredcites →https://doi.org/10.1002/hlca.19740570506openalex-snapshot
An Investigation of the Tea Aroma. Part I. New volatile black tea constituents
inferredcites →https://doi.org/10.1002/rcm.6858openalex-snapshot
Characterization of N‐glycan heterogeneities of erythropoietin products by liquid chromatography/mass spectrometry and multivariate analysis
inferredcites →https://doi.org/10.1002/rcm.8405openalex-snapshot
Geographical traceability of Chinese green tea using stable isotope and multi‐element chemometrics
inferredcites →https://doi.org/10.1002/rcm.8519openalex-snapshot
Geographic authentication of the traditional Chinese medicine Atractylodes macrocephala Koidz. (Baizhu) using stable isotope and multielement analyses
inferredcites →https://doi.org/10.1016/0169-7439(87)80084-9openalex-snapshot
Principal component analysis
inferredcites →https://doi.org/10.1016/b978-0-12-169060-1.50025-4openalex-snapshot
THE AROMA OF VARIOUS TEAS
inferredcites →https://doi.org/10.1016/c2010-0-64948-0openalex-snapshot
Tea in Health and Disease Prevention
inferredcites →https://doi.org/10.1016/c2022-0-02329-1openalex-snapshot
Tea in Health and Disease Prevention
inferredcites →https://doi.org/10.1016/j.chroma.2013.01.029openalex-snapshot
Determination of volatile components of green, black, oolong and white tea by optimized ultrasound-assisted extraction-dispersive liquid–liquid microextraction coupled with gas chromatography
inferredcites →https://doi.org/10.1016/j.foodchem.2006.10.031openalex-snapshot
Impact of heating on chemical compositions of green tea liquor
inferredcites →https://doi.org/10.1016/j.foodchem.2007.12.054openalex-snapshot
Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds
inferredcites →https://doi.org/10.1016/j.foodchem.2010.09.074openalex-snapshot
Fingerprint of volatile flavour constituents and antioxidant activities of teas from Thailand
inferredcites →https://doi.org/10.1016/j.foodchem.2011.07.135openalex-snapshot
Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry
inferredcites →https://doi.org/10.1016/j.foodchem.2018.08.124openalex-snapshot
Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis
inferredcites →https://doi.org/10.1016/j.foodres.2013.02.011openalex-snapshot
Recent studies of the volatile compounds in tea
inferredcites →https://doi.org/10.1016/j.fshw.2015.04.001openalex-snapshot
Tea aroma formation
inferredcites →https://doi.org/10.1016/j.ijms.2009.07.005openalex-snapshot
A high resolution and high sensitivity proton-transfer-reaction time-of-flight mass spectrometer (PTR-TOF-MS)
inferredcites →https://doi.org/10.1016/j.seppur.2016.03.028openalex-snapshot
Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
inferredcites →https://doi.org/10.1016/j.talanta.2016.01.050openalex-snapshot
Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS
inferredcites →https://doi.org/10.1016/s0167-4501(06)80036-1openalex-snapshot
Aroma compounds in black tea powders of different origins—changes induced by preparation of the infusion
inferredcites →https://doi.org/10.1021/cr800364qopenalex-snapshot
Proton-Transfer Reaction Mass Spectrometry
inferredcites →https://doi.org/10.1021/jf052495nopenalex-snapshot
Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion
inferredcites →https://doi.org/10.1021/jf301498popenalex-snapshot
Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey
inferredcites →https://doi.org/10.1021/jf9906782openalex-snapshot
Identification of Potent Odorants in Japanese Green Tea (Sen-cha)
inferredcites →https://doi.org/10.1080/00021369.1991.10870872openalex-snapshot
The Volatile Constituents of Piled Tea: Toyama Kurocha
inferredcites →https://doi.org/10.1080/19440049.2014.933490openalex-snapshot
Determination of 16 phthalate esters in tea samples using a modified QuEChERS sample preparation method combined with GC-MS/MS
inferredcites →https://doi.org/10.1201/b12659openalex-snapshot
Tea
inferredcites →https://doi.org/10.2174/2213235x04666160613122429openalex-snapshot
PCA as a Practical Indicator of OPLS-DA Model Reliability
inferredcites →https://doi.org/10.2174/2213235x11301010092openalex-snapshot
Multivariate Analysis in Metabolomics
inferredcites →https://doi.org/10.3390/molecules21030338openalex-snapshot
Recent Advances in Volatiles of Teas

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4767945openalex-extracted
Aroma Analysis of White Tea During Storage Based on Hs-Gc-Ims, Hs-Spme-Gc-Ms and Qda
inferred← citeshttps://doi.org/10.1002/jsfa.12798openalex-snapshot
The characteristic of the key aroma‐active components in white tea using GC‐TOF ‐ MS and GC‐ olfactometry combined with sensory‐directed flavor analysis
inferred← citeshttps://doi.org/10.1002/rcm.70122openalex-snapshot
Multimodal Transformer Fusion of PTR‐ToF‐MS Volatiles and Targeted Non‐Volatile Metabolites Enables Data‐Driven Grading of Baimudan White Tea
inferred← citeshttps://doi.org/10.1002/rcm.9215openalex-snapshot
Identification of the age of white tea using proton transfer reaction time‐of‐flight mass spectrometry (PTR‐TOF‐MS) coupled with multivariate analysis
inferred← citeshttps://doi.org/10.1007/s11694-026-04829-2openalex-snapshot
PTR-TOF-MS volatile fingerprint characterization of bai mudan white tea for simultaneous discrimination of supplier-provided origin and grade labels using multi-task learning
inferred← citeshttps://doi.org/10.1007/s11694-026-04943-1openalex-snapshot
Analysis of aroma compounds in Xinyang white tea by GC-MS, sensory evaluation and odor activity value
inferred← citeshttps://doi.org/10.1016/j.fochx.2022.100504openalex-snapshot
Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions
inferred← citeshttps://doi.org/10.1016/j.foodcont.2024.110884openalex-snapshot
Rapid identification of white tea based on colorimetric indicator displacement assay (IDA) sensor array
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.120465openalex-snapshot
HP-β-CD-functionalized hydrogel SERS fingerprinting for rapid storage-year discrimination of white tea
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113655openalex-snapshot
Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis
inferred← citeshttps://doi.org/10.1016/j.tifs.2023.02.016openalex-snapshot
Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities
inferred← citeshttps://doi.org/10.1039/d2np00079bopenalex-snapshot
Analytical methods for the analysis of volatile natural products
inferred← citeshttps://doi.org/10.1080/87559129.2025.2553677openalex-snapshot
Mass Spectrometry of Proteins, Peptides and Small Molecules for Food Authentication – A Systematic Survey
inferred← citeshttps://doi.org/10.1111/1750-3841.17535openalex-snapshot
Characteristic volatile compounds of white tea with different storage times using E‐nose, HS–GC–IMS, and HS–SPME–GC–MS
inferred← citeshttps://doi.org/10.1155/2023/3290917openalex-snapshot
Infrared and Terahertz Spectra of Pu’er White Tea with Different Degrees of Oxidation
inferred← citeshttps://doi.org/10.3390/agriculture12081115openalex-snapshot
Effects of Harvesting Period and Storage Duration on Volatile Organic Compounds and Nutritive Qualities of Alfalfa
inferred← citeshttps://doi.org/10.3390/foods12030499openalex-snapshot
A Study on Origin Traceability of White Tea (White Peony) Based on Near-Infrared Spectroscopy and Machine Learning Algorithms
inferred← citeshttps://doi.org/10.3390/foods13111783openalex-snapshot
Several Feature Extraction Methods Combined with Near-Infrared Spectroscopy for Identifying the Geographical Origins of Milk
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