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Aroma Analysis of White Tea During Storage Based on Hs-Gc-Ims, Hs-Spme-Gc-Ms and Qda

https://doi.org/10.2139/ssrn.4767945
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Rapid and direct identification of the origin of white tea with proton transfer reaction time‐of‐flight mass spectrometry
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Resolution-optimized headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) for non-targeted olive oil profiling
inferredcites →https://doi.org/10.1007/s00217-022-03967-3openalex-extracted
Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach
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Towards the identification of the volatile organic compounds emitted by the coatings used in a car factory painting line
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On the potential of ion mobility spectrometry coupled to GC pre-separation – A tutorial
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Flavor profile disclosure of Chinese steamed breads (CSBs) by sensomics approach
inferredcites →https://doi.org/10.1016/j.fochx.2023.100710openalex-extracted
Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
inferredcites →https://doi.org/10.1016/j.fochx.2024.101139openalex-extracted
Study on the dynamic change of volatile components of white tea in the pile-up processing based on sensory evaluation and ATD-GC–MS Technology
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Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments
inferredcites →https://doi.org/10.1016/j.foodchem.2018.05.080openalex-extracted
Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea
inferredcites →https://doi.org/10.1016/j.foodchem.2018.09.072openalex-extracted
Aroma formation and dynamic changes during white tea processing
inferredcites →https://doi.org/10.1016/j.foodchem.2019.01.174openalex-extracted
Tea aroma formation from six model manufacturing processes
inferredcites →https://doi.org/10.1016/j.foodchem.2019.126158openalex-extracted
Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)
inferredcites →https://doi.org/10.1016/j.foodchem.2021.130855openalex-extracted
Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea
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.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.2023.137514openalex-extracted
Alternating current electric field modifies structure and flavor of peanut proteins
inferredcites →https://doi.org/10.1016/j.foodres.2019.02.047openalex-extracted
Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion
inferredcites →https://doi.org/10.1016/j.foodres.2019.108908openalex-extracted
Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination
inferredcites →https://doi.org/10.1016/j.jfca.2022.104804openalex-extracted
Discrimination of different oil types and adulterated safflower seed oil based on electronic nose combined with gas chromatography-ion mobility spectrometry
inferredcites →https://doi.org/10.1016/j.lwt.2020.109355openalex-extracted
Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea
inferredcites →https://doi.org/10.1016/j.lwt.2022.113394openalex-extracted
Characterization analysis of flavor compounds in green teas at different drying temperature
inferredcites →https://doi.org/10.1016/j.tifs.2018.10.004openalex-extracted
A minireview of effects of white tea consumption on diseases
inferredcites →https://doi.org/10.1021/acs.jafc.9b08063openalex-extracted
Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)—Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley
inferredcites →https://doi.org/10.1080/19476337.2020.1752805openalex-extracted
Analyzing changes of volatile components in dried pork slice by gas chromatography-ion mobility spectroscopy
inferredcites →https://doi.org/10.1111/1750-3841.16500openalex-extracted
Quality assessment of rose tea with different drying methods based on physicochemical properties, HS–SPME–GC–MS, and GC–IMS
inferredcites →https://doi.org/10.3389/fnut.2022.1086426openalex-extracted
Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS
inferredcites →https://doi.org/10.3389/fnut.2022.1092048openalex-extracted
Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea
inferredcites →https://doi.org/10.3390/molecules25246027openalex-extracted
Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS
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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