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Rapid characterization of the volatile profiles in Pu‐erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD‐GC‐MS

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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/jssc.201501185openalex-snapshot
Rapid determination of the volatile components in tobacco by ultrasound‐microwave synergistic extraction coupled to headspace solid‐phase microextraction with gas chromatography‐mass spectrometry
inferredcites →https://doi.org/10.1007/s12161-015-0303-7openalex-snapshot
Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS
inferredcites →https://doi.org/10.1007/s12161-017-1023-yopenalex-snapshot
Authenticity Tracing of Apples According to Variety and Geographical Origin Based on Electronic Nose and Electronic Tongue
inferredcites →https://doi.org/10.1007/s12161-018-1379-7openalex-snapshot
Discrimination of Cocoa Liquors Based on Their Odor Fingerprint: a Fast GC Electronic Nose Suitability Study
inferredcites →https://doi.org/10.1016/j.chemosphere.2013.12.047openalex-snapshot
Development of a material with reproducible emission of selected volatile organic compounds – μ-Chamber study
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.2019.125895openalex-snapshot
Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation
inferredcites →https://doi.org/10.1016/j.foodchem.2020.126287openalex-snapshot
Aroma enhancement of instant green tea infusion using β-glucosidase and β-xylosidase
inferredcites →https://doi.org/10.1016/j.foodres.2013.02.043openalex-snapshot
Processing and chemical constituents of Pu-erh tea: A review
inferredcites →https://doi.org/10.1016/j.foodres.2014.01.008openalex-snapshot
Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry
inferredcites →https://doi.org/10.1016/j.foodres.2019.02.039openalex-snapshot
GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing
inferredcites →https://doi.org/10.1016/j.foodres.2020.109167openalex-snapshot
Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS
inferredcites →https://doi.org/10.1016/j.lwt.2010.03.001openalex-snapshot
Screening of microorganisms for bioconversion of (−)β-pinene and R-(+)-limonene to α-terpineol
inferredcites →https://doi.org/10.1016/j.lwt.2018.04.091openalex-snapshot
Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis
inferredcites →https://doi.org/10.1016/j.lwt.2018.12.075openalex-snapshot
Volatile composition of Fu-brick tea and Pu-erh tea analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
inferredcites →https://doi.org/10.1016/j.lwt.2019.01.028openalex-snapshot
Characterizing cocoa refining by electronic nose using a Kernel distribution model
inferredcites →https://doi.org/10.1016/j.meatsci.2011.02.022openalex-snapshot
Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer
inferredcites →https://doi.org/10.1016/j.microc.2019.02.036openalex-snapshot
Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis
inferredcites →https://doi.org/10.1016/j.talanta.2013.08.037openalex-snapshot
Development and validation of method for heterocyclic compounds in wine: Optimization of HS-SPME conditions applying a response surface methodology
inferredcites →https://doi.org/10.1016/j.talanta.2019.04.060openalex-snapshot
Analysis of chemosensory markers in cigarette smoke from different tobacco varieties by GC×GC-TOFMS and chemometrics
inferredcites →https://doi.org/10.1016/j.tifs.2021.01.030openalex-snapshot
State-of-the-art review of dark tea: From chemistry to health benefits
inferredcites →https://doi.org/10.1021/acs.jafc.9b05314openalex-snapshot
Metabolomics Based on UHPLC-Orbitrap-MS and Global Natural Product Social Molecular Networking Reveals Effects of Time Scale and Environment of Storage on the Metabolites and Taste Quality of Raw Pu-erh Tea
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/jf401223wopenalex-snapshot
Determination of the Alkylpyrazine Composition of Coffee Using Stable Isotope Dilution–Gas Chromatography–Mass Spectrometry (SIDA-GC-MS)
inferredcites →https://doi.org/10.1021/jf405237uopenalex-snapshot
Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods
inferredcites →https://doi.org/10.1039/c5ay02652kopenalex-snapshot
Differentiation of two types of pu-erh teas by using an electronic nose and ultrasound-assisted extraction-dispersive liquid–liquid microextraction-gas chromatography-mass spectrometry
inferredcites →https://doi.org/10.1111/1750-3841.14917openalex-snapshot
Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis
inferredcites →https://doi.org/10.1111/j.1365-2621.2011.02629.xopenalex-snapshot
Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer
inferredcites →https://doi.org/10.1111/jfbc.12786openalex-snapshot
Identification of key aroma‐active compounds in sesame oil from microwaved seeds using E‐nose and HS‐SPME‐GC×GC‐TOF/MS
inferredcites →https://doi.org/10.13073/fpj-d-16-00008openalex-snapshot
Influence of Environmental Factors on Volatile Organic Compound Emissions from Plywood Tested by a Rapid Detection Method
inferredcites →https://doi.org/10.1371/journal.pone.0193393openalex-snapshot
Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis
inferredcites →https://doi.org/10.3390/s20071866openalex-snapshot
Rapid and Non-Destructive Detection of Compression Damage of Yellow Peach Using an Electronic Nose and Chemometrics

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.4766206openalex-extracted
Uncovering the Effects of Spreading Under Different Light Irradiations on the Volatile and Non-Volatile Metabolites of Green Tea by Integrated Intelligent Sensory Technologies and Targeted and Non-Targeted Metabolomics Analyses
inferred← citeshttps://doi.org/10.1002/pca.3123openalex-snapshot
Discrimination between raw and ginger juice processed Magnoliae officinalis cortex based on HPLC and Heracles NEO ultra‐fast gas phase electronic nose
inferred← citeshttps://doi.org/10.1007/s00217-021-03930-8openalex-snapshot
Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS
inferred← citeshttps://doi.org/10.1007/s00217-023-04381-zopenalex-snapshot
Electronic nose and its application in the food industry: a review
inferred← citeshttps://doi.org/10.1007/s00217-024-04639-0openalex-snapshot
Characterization of volatile compound differences of Shaoxing Huangjiu aged for different years using GC-E-Nose, GC–MS, and GC-IMS
inferred← citeshttps://doi.org/10.1016/j.afres.2026.102175openalex-snapshot
Based on multi-omics analysis of the effects of freeze-withering on the quality of yellow tea
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.103707openalex-snapshot
Characterizing the key aroma compounds of barley malt from different origins using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS
inferred← citeshttps://doi.org/10.1016/j.fochx.2023.100693openalex-snapshot
Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132813openalex-snapshot
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 × GC-TOFMS
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134814openalex-snapshot
Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.136641openalex-snapshot
Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137124openalex-snapshot
Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141482openalex-snapshot
Uncovering the effects of spreading under different light irradiation on the volatile and non-volatile metabolites of green tea by intelligent sensory technologies integrated with targeted and non-targeted metabolomics analyses
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110899openalex-snapshot
Chemical constituents and biological properties of Pu-erh tea
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.119735openalex-snapshot
A novel perspective on the aging of raw Pu-erh tea: a comprehensive evaluation of the impact of different storage containers on flavor quality
inferred← citeshttps://doi.org/10.1016/j.jfca.2022.104673openalex-snapshot
Analysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112496openalex-snapshot
Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113492openalex-snapshot
Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis
inferred← citeshttps://doi.org/10.1016/j.tifs.2022.03.031openalex-snapshot
Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds
inferred← citeshttps://doi.org/10.1016/j.tifs.2024.104565openalex-snapshot
The classification, detection and ‘SMART’ control of the nine sins of tea fraud
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c04342openalex-snapshot
Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry
inferred← citeshttps://doi.org/10.1109/jsen.2023.3349139openalex-snapshot
Determination of Tea Quality: A Separate Domain Graph Convolution Network Combined With an Electronic Nose
inferred← citeshttps://doi.org/10.1111/1541-4337.70440openalex-snapshot
Unveiling the Complexity of Pu‐Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory Neuroscience
inferred← citeshttps://doi.org/10.1371/journal.pone.0358742openalex-snapshot
Flora-YOLO: A lightweight framework for real-time rose grading on edge devices via structural optimization and feature refinement
inferred← citeshttps://doi.org/10.3390/agriculture12091359openalex-snapshot
Applications of Electronic Nose Coupled with Statistical and Intelligent Pattern Recognition Techniques for Monitoring Tea Quality: A Review
inferred← citeshttps://doi.org/10.3390/foods12193573openalex-snapshot
Study on the Characteristics of Vacuum-Bagged Fermentation of Apo Pickle and Visualization Array Analysis of the Fermentation Process
inferred← citeshttps://doi.org/10.3390/foods13081179openalex-snapshot
Quality Detection and Grading of Rose Tea Based on a Lightweight Model
inferred← citeshttps://doi.org/10.3390/foods14050840openalex-snapshot
Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times
inferred← citeshttps://doi.org/10.3390/foods14152574openalex-snapshot
Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma
inferred← citeshttps://doi.org/10.3390/molecules28135129openalex-snapshot
Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine
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