Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis-Reference-Cited by-同舟云学术

Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis

Published:2022-01 Issue: Volume:153 Page:112496
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chen Jiayu,Yang Yanqin,Deng Yuliang,Liu Zhengquan,Xie Jialing,Shen Shuai,Yuan Haibo,Jiang Yongwen

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Flavor characteristics of seven grades of black tea produced in Turkey;Alasalvar;Journal of Agricultural and Food Chemistry,2012

2. Optimization of solid phase microextraction for GC-MS analysis of nine flavor compounds in lichuan hong tea and flavor discrimination by partial least squares-discriminant analysis;Cheng;Food Science,2021

3. Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment - a review;Di Rosa;Journal of Food Engineering,2017

4. Characterization of the volatile and sensory profile of instant Pu-erh tea using GC x GC-TOFMS and descriptive sensory analysis;Du;Microchemical Journal,2019

5. Evaluation of chemical components and properties of the jujube fruit using near infrared spectroscopy and chemometrics;Guo;Spectrochimica Acta Part A-Molecular And Biomolecular Spectroscopy,2016

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye;Food Chemistry: X;2024-10

2. Unraveling the dynamic changes of volatile compounds during the rolling process of Congou black tea via GC-E-nose and GC–MS;Frontiers in Sustainable Food Systems;2024-09-11

3. Prediction of Green Tea Organoleptic Scores Based on Electronic Nose Dataset Using Bagging Algorithms;2024 IEEE International Conference on Industry 4.0, Artificial Intelligence, and Communications Technology (IAICT);2024-07-04

4. Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS;Food Research International;2024-07

5. The classification, detection and ‘SMART’ control of the nine sins of tea fraud;Trends in Food Science & Technology;2024-07