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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

https://doi.org/10.2139/ssrn.4766206
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inferredcites →https://doi.org/10.1007/s11099-008-0104-yopenalex-extracted
Irradiance influences tea leaf (Camellia sinensis L.) photosynthesis and transpiration
inferredcites →https://doi.org/10.1007/s11295-016-1071-2openalex-extracted
Transcriptomic analysis of the effects of three different light treatments on the biosynthesis of characteristic compounds in the tea plant by RNA-Seq
inferredcites →https://doi.org/10.1016/j.fochx.2023.100693openalex-extracted
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.2011.01.078openalex-extracted
Enzymatic treatment to improve the quality of black tea extracts
inferredcites →https://doi.org/10.1016/j.foodchem.2011.10.045openalex-extracted
Determination of catechins and flavonol glycosides in Chinese tea varieties
inferredcites →https://doi.org/10.1016/j.foodchem.2018.08.124openalex-extracted
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.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.2021.130131openalex-extracted
Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing
inferredcites →https://doi.org/10.1016/j.foodchem.2021.131796openalex-extracted
LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea
inferredcites →https://doi.org/10.1016/j.foodchem.2023.136641openalex-extracted
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
inferredcites →https://doi.org/10.1016/j.foodchem.2023.137124openalex-extracted
Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis
inferredcites →https://doi.org/10.1016/j.foodres.2013.02.011openalex-extracted
Recent studies of the volatile compounds in tea
inferredcites →https://doi.org/10.1016/j.fshw.2015.04.001openalex-extracted
Tea aroma formation
inferredcites →https://doi.org/10.1016/j.ijgfs.2023.100803openalex-extracted
Non-volatile taste active compounds in the meat of river snail (Sinotaia quadrata) determined by 1H NMR, e-tongue and sensory analysis
inferredcites →https://doi.org/10.1016/j.jia.2023.06.003openalex-extracted
Untargeted UHPLC–Q-Exactive-MS-based metabolomics reveals associations between pre- and post-cooked metabolites and the taste quality of geographical indication rice and regular rice
inferredcites →https://doi.org/10.1016/j.jpba.2021.114542openalex-extracted
Pharmacokinetics, oral bioavailability and metabolic analysis of solasodine in mice by dried blood spot LC-MS/MS and UHPLC-Q-Exactive MS
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.2021.112597openalex-extracted
Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering
inferredcites →https://doi.org/10.1016/j.lwt.2022.113755openalex-extracted
Characterization of the key differential volatile components in different grades of Dianhong Congou tea infusions by the combination of sensory evaluation, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, and odor activity value
inferredcites →https://doi.org/10.1016/j.tifs.2022.09.013openalex-extracted
A critical review of key odorants in green tea: Identification and biochemical formation pathway
inferredcites →https://doi.org/10.1016/s2095-3119(21)63785-1openalex-extracted
Transcriptome and phytochemical analyses reveal the roles of characteristic metabolites in the taste formation of white tea during the withering process
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/acs.jafc.5b02358openalex-extracted
Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS
inferredcites →https://doi.org/10.1021/acs.jafc.9b03477openalex-extracted
Chlorophyll Metabolism in Postharvest Tea ( Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments
inferredcites →https://doi.org/10.1021/acs.jafc.9b04438openalex-extracted
Untargeted and Targeted Discrimination of Honey Collected by Apis cerana and Apis mellifera Based on Volatiles Using HS-GC-IMS and HS-SPME-GC–MS
inferredcites →https://doi.org/10.1021/jf0258858openalex-extracted
Antioxidant, Prooxidant, and Cytotoxic Activities of Solvent-Fractionated Dandelion (Taraxacum officinale) Flower Extracts in Vitro
inferredcites →https://doi.org/10.1021/jf049802uopenalex-extracted
Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse
inferredcites →https://doi.org/10.1093/hr/uhad090openalex-extracted
CsXDH1 gene promotes caffeine catabolism induced by continuous strong light in tea plant
inferredcites →https://doi.org/10.1111/1541-4337.12999openalex-extracted
Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques
inferredcites →https://doi.org/10.1111/1750-3841.15723openalex-extracted
Rapid characterization of the volatile profiles in Pu‐erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD‐GC‐MS
inferredcites →https://doi.org/10.1111/ijfs.14294openalex-extracted
Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC ‐ MS , GC × GC ‐ TOF MS and GC ‐ IMS
inferredcites →https://doi.org/10.1111/nph.12145openalex-extracted
Biosynthesis, function and metabolic engineering of plant volatile organic compounds
inferredcites →https://doi.org/10.3390/plants9030302openalex-extracted
Stress Responses of Shade-Treated Tea Leaves to High Light Exposure after Removal of Shading
inferredcites →https://doi.org/10.3969/j.issn.1000-2561.2021.06.032openalex-extracted
Effect of Different Light Quality on White Peony Teas During Withering Process
inferredcites →https://doi.org/10.48130/bpr-0023-0034openalex-extracted
Characterization of Gardenia tea based on aroma profiles using GC-E-Nose, GC-O-MS and GC × GC-TOFMS combined with chemometrics
inferredcites →https://doi.org/10.7282/t3-a3fh-4w20openalex-extracted
LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea
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