Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches-Reference-Cited by-同舟云学术

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Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches

Published:2024-10 Issue: Volume:194 Page:114928
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Guohe,Zhu Guangmei,Xie He,Zhang Jing,Huang Jianan,Liu Zhonghua,Wang Chao

Funder

Natural Science Foundation of Hunan Province

National Key Research and Development Program of China

Hunan Agricultural University

Key Technology Research and Development Program of Shandong Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference71 articles.

1. Consumer expectation of flavored water function, sensory quality, and sugar reduction, and the impact of demographic variables and woman consumer segment;An;Foods,2022

2. A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation;Cao;Journal of Food and Drug Analysis,2018

3. Investigations on the aroma active compounds in fresh and aged Longjing tea by SPME/GC-MS/GC-O/OAV;Chang;The Food Industry,2016

4. The identification of key aroma components in areca-flavor Liupao tea based on HS-SPME-GC-O-MS and odor activity value;Chen;Food and Fermentation Industries,2023

5. Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas;Cheng;LWT - Food Science and Technology,2021

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