Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves-Reference-Cited by-同舟云学术

Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves

Published:2020-08-05 Issue:12 Volume:246 Page:2411-2425
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Flaig Mario,Qi Sally Chuanfen,Wei Guodong,Yang Xiaogen,Schieberle Peter

Funder

Coca-Cola Beverages Shanghai

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-020-03584-y.pdf

Reference31 articles.

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3. Schieberle P, Hofmann T (2012) Mapping of the Combinatorial Code of Food Flavors by Means of Molecular Sensory Science Approach. In: Jelen H (ed) Food flavors: Chemical, Sensory and Technological Properties. CRC Press, Boca Raton, FL, USA, pp 413–438

4. Dunkel A, Steinhaus M, Kotthoff M, Nowak B, Krautwurst D, Schieberle P, Hofmann T (2014) Nature's chemical signatures in human olfaction. Angew Chem Int Ed 53:7124–7143

5. Guth H, Grosch W (1993) Furanoid Fatty Acids as Precursors of a Key Aroma Compound in Green Tea. In: Schreier P, Winterhalter P (eds) Progress in Flavour Precursor Studies. Allured Publishing Corp, Carol Stream, pp 401–407

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