Development of regression model to differentiate quality of black tea (Dianhong): correlate aroma properties with instrumental data using multiple linear regression analysis-Reference-Cited by-同舟云学术

Development of regression model to differentiate quality of black tea (Dianhong): correlate aroma properties with instrumental data using multiple linear regression analysis

Published:2012-08-03 Issue:11 Volume:47 Page:2372-2379
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Pang Xueli¹,Qin Zihan¹,Zhao Lei²,Cheng Huan¹,Hu Xiaosong¹,Song Huanlu³,Wu Jihong¹

Affiliation:

1. College of Food Science and Nutritional Engineering; China Agricultural University; Beijing; 100083; China

2. Food and Agriculture Standardization Institute; China National Institute of Standardization; Beijing; 100088; China

3. College of Chemistry and Environmental Engineering; Beijing Technology and Business University; Beijing; 100037; China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03112.x/fullpdf

Reference31 articles.

1. Electronic nose for black tea classification and correlation of measurements with “Tea Taster” marks;Bhattacharyya;IEEE Transactions on Instrumentation and Measurement,2008

2. Some aspects of chemistry of tea. A contribution to knowledge of volatile constituents;Bondarov;Journal of Agricultural and Food Chemistry,1967

3. Off-Flavors of Tea

4. Biochemistry of fermentation: conversion of aroma amino acids to black tea aroma constituents;Co;Journal of Food Science,1970

Cited by 33 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. Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing;Food Chemistry;2025-01

2. Development of a portable electronic nose for the classification of tea quality based on tea dregs aroma;International Journal on Smart Sensing and Intelligent Systems;2024-04-01

3. Characterization of honey-like characteristic aroma compounds in Zunyi black tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking;LWT;2024-01

4. Determining the Relationship between Aroma and Quality of Bao-Chung Tea by Solid-Phase Microextraction (SPME) and Electronic Nose Analyses;Horticulturae;2023-08-16

5. Processing quality and aroma characteristics of fresh noodles intermingled with large-leaf yellow tea powder;LWT;2023-01