Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference
Author:
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2349-y.pdf
Reference31 articles.
1. Alcazar A, Ballesteros O, Jurado JM, Pablos F, Martin MJ, Vilches JL, Navalon A (2007) Differentiation of green, white, black, oolong, and pu-erh teas according to their free amino acids contents. J Agric Food Chem 55:5960–5965
2. Atoui AK, Mansouri A, Boskou G, Kefalas P (2005) Tea and herbal infusions: their antioxidant activity and phenolic profile. Food Chem 89:27–36
3. Chan BT, Fong WP, Cheung YL, Huang Y, Ho WKK, Chen ZY (1999) Jasmine green tea epicatechins are hypolipidemic in hamsters fed a high-fat diet. J Nutr 129:1094–1101
4. Chaturvedula VSP, Prakash I (2001) The aroma, taste, color and bioactive constituents of tea. J Med Plants Res 5:2110–2124
5. Chen Z, Zhu QY, Wong YF, Zhang Z, Chung Y (1998) Stabilizing effect of ascorbic acid on green tea catechins. J Agric Food Chem 46:2512–2516
Cited by 51 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. Are there any differences in the quality of high-mountain green tea before and after the first new leaves unfold? A comprehensive study based on E-sensors, whole metabolomics and sensory evaluation;Food Chemistry;2024-11
2. Investigation of the quality of Lu'an Guapian tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomics;Food Chemistry: X;2024-10
3. Analysis of tea quality of large-leaf black tea with different harvesting tenderness based on metabolomics;Food Control;2024-09
4. Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale;Food Bioscience;2024-06
5. Analysis of characteristic aromas of buckwheat with different germplasm using gas chromatography–mass spectrometry combined with chemometrics and multivariate statistical analysis;Food Chemistry: X;2024-06
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