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Volatolomics-Assisted Characterization of the Key Odorants Causing Green Off-Flavor in Black Tea and Understanding Their Dynamic Changes During Processing

https://doi.org/10.2139/ssrn.4670271
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Advances in Food Chemistry
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Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128136openalex-extracted
Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128230openalex-extracted
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
inferredcites →https://doi.org/10.1016/j.foodchem.2021.130624openalex-extracted
Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)
inferredcites →https://doi.org/10.1016/j.foodchem.2021.131640openalex-extracted
Black tea aroma formation during the fermentation period
inferredcites →https://doi.org/10.1016/j.foodchem.2021.131933openalex-extracted
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132659openalex-extracted
Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS
inferredcites →https://doi.org/10.1016/j.foodchem.2022.134263openalex-extracted
Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
inferredcites →https://doi.org/10.1016/j.foodchem.2023.135396openalex-extracted
GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
inferredcites →https://doi.org/10.1016/j.foodchem.2023.135874openalex-extracted
Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
inferredcites →https://doi.org/10.1016/j.foodres.2020.109112openalex-extracted
Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis)
inferredcites →https://doi.org/10.1016/j.foodres.2023.112581openalex-extracted
Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology
inferredcites →https://doi.org/10.1016/j.foodres.2023.112703openalex-extracted
Understanding of formation and change of chiral aroma compounds from tea leaf to tea cup provides essential information for tea quality improvement
inferredcites →https://doi.org/10.1016/j.foodres.2023.113515openalex-extracted
Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea
inferredcites →https://doi.org/10.1016/j.lwt.2018.04.091openalex-extracted
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.2021.112496openalex-extracted
Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis
inferredcites →https://doi.org/10.1016/j.lwt.2022.113492openalex-extracted
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
inferredcites →https://doi.org/10.1021/acs.jafc.0c01300openalex-extracted
Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage ( Camellia sinensis; Jingshan cha ) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process
inferredcites →https://doi.org/10.1021/jf506307xopenalex-extracted
Decoding the Combinatorial Aroma Code of a Commercial Cognac by Application of the Sensomics Concept and First Insights into Differences from a German Brandy
inferredcites →https://doi.org/10.3389/fpls.2023.1246905openalex-extracted
CRISPR/Cas9-mediated lipoxygenase gene-editing in yellow pea leads to major changes in fatty acid and flavor profiles
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