Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference31 articles.
1. Characteristic fungi observed in the fermentation process for Puer tea;Abe;International Journal of Food Microbiology,2008
2. Analysis of phenolic and other aromatic compounds in honeys by solid-phase microextraction followed by gas chromatography–mass spectrometry;Daher;Journal of Agricultural and Food Chemistry,2008
3. Headspace solid phase microextraction and gas chromatography–olfactometry dilution analysis of young and aged Chinese “Yanghe Daqu” liquors;Fan;Journal of Agricultural and Food Chemistry,2005
4. Characterization of thermally assisted hydrolysis and methylation products of polyphenols from modern and archaeological vine derivatives using gas chromatography–mass spectrometry;Garnier;Analytica Chimica Acta,2003
5. Compositional change of Pu-erh tea during processing;Gong;Bioscience, Biotechnology, and Biochemistry,1993
Cited by 192 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. Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef;Food Chemistry;2024-12
2. The influence of processing methods on polyphenol profiling of tea leaves from the same large-leaf cultivar (Camellia sinensis var. assamica cv. Yunkang-10): nontargeted/targeted polyphenomics and electronic sensory analysis;Food Chemistry;2024-12
3. Differences in volatile composition and expression of genes involved in terpenoids biosynthesis in Chrysanthemum indicum var. aromaticum;Scientia Horticulturae;2024-11
4. Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC–MS, GC-O, aroma recombination, omission, and high-throughput sequencing;Food Research International;2024-11
5. Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science;Food Chemistry: X;2024-10
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3