On the public citation graph

Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis

https://doi.org/10.1016/j.jfca.2023.105612

0 signed · 82 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.

Claim with ORCID

Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.

See reference health

What this work says

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

inferredcites →https://doi.org/10.1002/biot.202000064openalex-snapshot

Pyrazines: Synthesis and Industrial Application of these Valuable Flavor and Fragrance Compounds

inferredcites →https://doi.org/10.1002/ffj.3320openalex-snapshot

Determination of aroma compounds in pork broth produced by different processing methods

inferredcites →https://doi.org/10.1002/jsfa.4445openalex-snapshot

Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose

inferredcites →https://doi.org/10.1007/s002170050486openalex-snapshot

Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

inferredcites →https://doi.org/10.1007/s00894-023-05484-wopenalex-snapshot

Study on Maillard reaction mechanism by quantum chemistry calculation

inferredcites →https://doi.org/10.1016/j.apcata.2019.117171openalex-snapshot

New scents from bio-renewable cis-jasmone by aerobic palladium catalyzed oxidations

inferredcites →https://doi.org/10.1016/j.foodchem.2010.04.077openalex-snapshot

Formation of damascenone derived from glycosidically bound precursors in green tea infusions

inferredcites →https://doi.org/10.1016/j.foodchem.2021.129016openalex-snapshot

Effect of the roasting degree on flavor quality of large-leaf yellow tea

inferredcites →https://doi.org/10.1016/j.foodcont.2023.109614openalex-snapshot

Role of roasting in the formation of characteristic aroma of wuyi rock tea

inferredcites →https://doi.org/10.1016/j.foodqual.2018.07.005openalex-snapshot

The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction

inferredcites →https://doi.org/10.1016/j.foodres.2016.10.037openalex-snapshot

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

inferredcites →https://doi.org/10.1016/j.fshw.2015.04.001openalex-snapshot

Tea aroma formation

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2012.05.010openalex-snapshot

Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28

inferredcites →https://doi.org/10.1016/j.jfca.2021.104368openalex-snapshot

Characterization of key aroma-active compounds in four commercial oyster sauce by SGC/GC × GC–O–MS, AEDA, and OAV

inferredcites →https://doi.org/10.1016/j.jfca.2022.104790openalex-snapshot

Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field

inferredcites →https://doi.org/10.1016/j.lwt.2021.112625openalex-snapshot

Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging

inferredcites →https://doi.org/10.1016/j.lwt.2021.112689openalex-snapshot

Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS

inferredcites →https://doi.org/10.1016/j.lwt.2022.113656openalex-snapshot

Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis

inferredcites →https://doi.org/10.1016/j.plantsci.2019.110292openalex-snapshot

Analysis of apocarotenoid volatiles during the development of Ficus carica fruits and characterization of carotenoid cleavage dioxygenase genes

inferredcites →https://doi.org/10.1016/j.snb.2013.08.088openalex-snapshot

Detection of linalool in black tea using a quartz crystal microbalance sensor

inferredcites →https://doi.org/10.1021/acs.jafc.1c06066openalex-snapshot

Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea ( Camellia sinensis ) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma

inferredcites →https://doi.org/10.1021/acs.jafc.2c02249openalex-snapshot

Decoding the Specific Roasty Aroma Wuyi Rock Tea ( Camellia sinensis : Dahongpao ) by the Sensomics Approach

inferredcites →https://doi.org/10.1021/acs.jafc.9b03269openalex-snapshot

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

inferredcites →https://doi.org/10.1021/acscatal.7b01569openalex-snapshot

A Comprehensive Study on Metal Triflate-Promoted Hydrogenolysis of Lactones to Carboxylic Acids: From Synthetic and Mechanistic Perspectives

inferredcites →https://doi.org/10.1021/jf0717642openalex-snapshot

Prediction of Japanese Green Tea Ranking by Fourier Transform Near-Infrared Reflectance Spectroscopy

inferredcites →https://doi.org/10.1021/jf901443mopenalex-snapshot

Kinetic Modeling of the Generation of 2- and 3-Methylbutanal in a Heated Extract of Beef Liver§

inferredcites →https://doi.org/10.1080/09168451.2020.1769465openalex-snapshot

Metabolism of airborne methyl salicylate in adjacent plants

inferredcites →https://doi.org/10.1080/87559120802306058openalex-snapshot

The Strecker Degradation of Amino Acids: Newer Avenues for Flavor Formation

inferredcites →https://doi.org/10.1080/87559129.2019.1600538openalex-snapshot

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

inferredcites →https://doi.org/10.1111/j.1745-459x.2009.00247.xopenalex-snapshot

LEXICON FOR THE SENSORY DESCRIPTION OF FRENCH BREAD IN JAPAN

inferredcites →https://doi.org/10.1126/science.1118510openalex-snapshot

Biosynthesis of Plant Volatiles: Nature's Diversity and Ingenuity

inferredcites →https://doi.org/10.3390/foods10071627openalex-snapshot

A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma

inferredcites →https://doi.org/10.3390/foods11244109openalex-snapshot

Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass Spectrometry

inferredcites →https://doi.org/10.3390/nu11040929openalex-snapshot

Tea in Health and Disease

inferredcites →https://doi.org/10.38212/2224-6614.3423openalex-snapshot

Effect of sterilization conditions on the formation of furan and its derivatives in canned foods with different substrates

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.4634141openalex-extracted

Study on Changes of Key Aroma Compounds Related to Maillard Reaction Products in Wuyi Rock Tea(Dahongpao) with Different Roasting Times

inferred← citeshttps://doi.org/10.1002/jsfa.14050openalex-snapshot

Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method

inferred← citeshttps://doi.org/10.1007/978-3-032-11828-8_4openalex-snapshot

Aroma Characteristics in Six Types of Tea

inferred← citeshttps://doi.org/10.1016/j.fbio.2024.104340openalex-snapshot

Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha

inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101427openalex-snapshot

The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis

inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101782openalex-snapshot

Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O

inferred← citeshttps://doi.org/10.1016/j.fochx.2026.103688openalex-snapshot

Effects of composite steaming and drying process on the taste and aroma of pomelo black tea via metabolomics and sensory histology techniques

inferred← citeshttps://doi.org/10.1016/j.fochx.2026.104534openalex-snapshot

Flavor characteristics of different grades of Baiyaqilan tea: An integrated analysis based on sensory evaluation and metabolomics

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139376openalex-snapshot

Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with “rock flavor” and microbial contributions to the flavor

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139881openalex-snapshot

An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140472openalex-snapshot

Contribution of tea stems to large-leaf yellow tea aroma

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.142599openalex-snapshot

Dynamic effects of ultrasonic treatment on flavor and metabolic pathway of pumpkin juice during storage based on GC–MS and GC-IMS

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.144681openalex-snapshot

Improving Ancha tea aroma quality via innovative processing: Characterization of key odorants by GC–MS, GC-O, Sensomics, and Chemometrics

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.144833openalex-snapshot

Investigating the effects of sterilization temperatures on odor of high-temperature short-time pasteurized milk using molecular sensory science technique

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.144931openalex-snapshot

Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning

inferred← citeshttps://doi.org/10.1016/j.foodcont.2024.110474openalex-snapshot

Analysis of tea quality of large-leaf black tea with different harvesting tenderness based on metabolomics

inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114379openalex-snapshot

Identification and quality evaluation of Lushan Yunwu tea from different geographical origins based on metabolomics

inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117402openalex-snapshot

Analysis of volatile metabolites and differences in aroma quality of green tea, black tea and oolong tea prepared from highly aromatic tea variety (Dancong)

inferred← citeshttps://doi.org/10.1016/j.foodres.2025.118208openalex-snapshot

Dynamic changes and formation mechanisms of volatile compounds in the Maillard reaction between theanine and fructose in tea

inferred← citeshttps://doi.org/10.1016/j.foodres.2026.119555openalex-snapshot

Effects of co-culture with Weissella confusa and Kluyveromyces marxianus on the quality and flavor profile of carrot pomace

inferred← citeshttps://doi.org/10.1016/j.foodres.2026.120314openalex-snapshot

How wrapping-twisting methods shape the aroma of spring oolong tea: a case study of Anxi Huangjingui

inferred← citeshttps://doi.org/10.1016/j.ijgfs.2025.101154openalex-snapshot

Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis

inferred← citeshttps://doi.org/10.1016/j.ijgfs.2025.101341openalex-snapshot

Characterization of key aroma-active compounds in soy sauce “Guoqi” after Chinese cooking by GC×GC-O-MS

inferred← citeshttps://doi.org/10.1016/j.jfca.2024.106662openalex-snapshot

Effect of roasting time on aroma quality of Shuixian Wuyi Rock Tea (Camellia sinensis)

inferred← citeshttps://doi.org/10.1016/j.jfca.2025.108191openalex-snapshot

Flavor profile of milks fermented with six starter cultures

inferred← citeshttps://doi.org/10.1016/j.jfca.2026.109231openalex-snapshot

Integrated analytical and sensory strategies for identifying aroma-active compounds in chocolate, cocoa, and coffee modified milk

inferred← citeshttps://doi.org/10.1016/j.jfca.2026.109239openalex-snapshot

Aroma-active compound profiling of Yunnan white tea (Camellia sinensis) using DHS, SAFE and SBSE

inferred← citeshttps://doi.org/10.1016/j.jfca.2026.109277openalex-snapshot

Volatile compound fingerprinting for traditional sesame oil authentication using GC-MS with GC×GC-MS-assisted identification

inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116367openalex-snapshot

Effect of storage time on aroma profiles of wuyi rock tea

inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118113openalex-snapshot

Effect of different drying processes on the chemical, sensory, and volatile characteristic of instant green tea

inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118529openalex-snapshot

Decoding the aroma-active compounds and sensory impact of dried grass carp (Ctenopharyngodon idella) from different regions through GC×GC–TOFMS

inferred← citeshttps://doi.org/10.1080/07373937.2024.2437059openalex-snapshot

Effect of microwave and infrared on the wine-drying efficiency, quality and volatile compounds of Radix paeoniae Alba

inferred← citeshttps://doi.org/10.1111/ijfs.17361openalex-snapshot

Characterisation of aroma-active compounds in wheat flour by molecular sensory science

inferred← citeshttps://doi.org/10.21203/rs.3.rs-9549166/v1openalex-snapshot

Metabolomics investigation of biochemical variations in two representative aged Fujian teas

inferred← citeshttps://doi.org/10.2139/ssrn.5216345openalex-snapshot

Effect of Different Drying Processes on the Chemical, Sensory, and Volatile Characteristic of Instant Green Tea

inferred← citeshttps://doi.org/10.2139/ssrn.5260040openalex-snapshot

Decoding Aroma-Active Compounds and Sensory Impact of Dried Grass Carp (Ctenopharyngodon Idellus) from Different Regions Based on Gc×Gc-Tofms

inferred← citeshttps://doi.org/10.2139/ssrn.5260046openalex-snapshot

Decoding Aroma-Active Compounds and Sensory Impact of Dried Grass Carp (Ctenopharyngodon Idellus) from Different Regions Based on Gc×Gc-Tofms

inferred← citeshttps://doi.org/10.2139/ssrn.5275731openalex-snapshot

Flavor Profile of Yogurt Fermented with Different Starter Culture Combinations

inferred← citeshttps://doi.org/10.2139/ssrn.5544124openalex-snapshot

Volatile compound fingerprinting for traditional sesame oil using GC×GC-MS

inferred← citeshttps://doi.org/10.2139/ssrn.5544138openalex-snapshot

Volatile compound fingerprinting for traditional sesame oil using GC×GC-MS

inferred← citeshttps://doi.org/10.2139/ssrn.6175168openalex-snapshot

The key aroma components of Xinyang 10 black tea and their dynamic changes during processing

inferred← citeshttps://doi.org/10.2139/ssrn.7442701openalex-snapshot

The key aroma components of Xinyang 10 black tea and their dynamic changes during processing

inferred← citeshttps://doi.org/10.3390/chemosensors13040134openalex-snapshot

Research on Taste and Aroma Characteristics of Dahongpao Tea with Different Grades

inferred← citeshttps://doi.org/10.3390/foods13111611openalex-snapshot

Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting

inferred← citeshttps://doi.org/10.3390/foods13213412openalex-snapshot

Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Camellia sinensis) Leaves Using HS-GC-IMS and HS-SPME-GC-MS

inferred← citeshttps://doi.org/10.3390/foods14132169openalex-snapshot

Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis

inferred← citeshttps://doi.org/10.3390/horticulturae11020120openalex-snapshot

The Dynamic Changes in Volatile Compounds During Wuyi Rock Tea (WRT) Processing: More than a Contribution to Aroma Quality

Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.