Flavor of tea ( <i>Camellia sinensis</i> ): A review on odorants and analytical techniques-Reference-Cited by-同舟云学术

Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques

Published:2022-07-09 Issue:5 Volume:21 Page:3867-3909
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Zhai Xiaoting¹^ORCID,Zhang Liang¹^ORCID,Granvogl Michael²,Ho Chi‐Tang³,Wan Xiaochun¹

Affiliation:

1. State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education Anhui Agricultural University Hefei China

2. Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, Faculty of Natural Science University of Hohenheim Stuttgart Germany

3. Department of Food Science Rutgers University New Brunswick New Jersey USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12999

Reference185 articles.

1. Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived α,β-Unsaturated Aldehydes

2. Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage (Echium amoenum) Herbal Tea

3. The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications

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