Evaluation and Optimization of a Superior Extraction Method for the Characterization of the Volatile Profile of Black Tea by HS-SPME/GC-MS-Reference-Cited by-同舟云学术

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Evaluation and Optimization of a Superior Extraction Method for the Characterization of the Volatile Profile of Black Tea by HS-SPME/GC-MS

Published:2017-01-21 Issue:7 Volume:10 Page:2481-2489
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Ma Lijuan,Qiao Yang,Du Liping,Li Yunfei,Huang Shiyong,Liu Fei,Xiao Dongguang

Funder

Cheung Kong Scholars and Innovative Research Team Program in University

Chinese National Natural Science Foundation

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s12161-016-0785-y/fulltext.html

Reference31 articles.

1. Arruda HS, Pereira GA, Pastore GM (2016) Optimization of extraction parameters of total phenolics from Annona crassiflora Mart. (Araticum) fruits using response surface methodology. Food Anal Methods doi: 10.1007/s12161–016-0554-y

2. Bhattacharya S, Gachhui R, Sil PC (2013) Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats. Food Chem Toxicol 60:328–340

3. Cheng H, Chen J, Li X, Pan J, Xue SJ, Liu D, Ye X (2015) Differentiation of the volatile profiles of Chinese bayberry cultivars during storage by HS-SPME-GC/MS combined with principal component analysis. Postharvest Biol Tec 100:59–72

4. Ding X, Wu C, Huang J, Zhou R (2016) Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS). LWT-Food Sci Technol 66:124–133

5. Du L, Wang C, Li J, Xiao D, Li C, Xu Y (2012) Optimization of headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry for detecting methoxyphenolic compounds in Pu-erh tea. J Agr Food Chem 61:561–568

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1. Analysis of Seven Terpenoids by HS-SPME Coupled with GC-MS for the Identification and Classification of Different Teas;Current Analytical Chemistry;2024-11

2. The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica;Horticulturae;2023-11-22

3. Aroma Components Analysis and Origin Differentiation of Black Tea Based on ATD-GC-MS and E-Nose;Horticulturae;2023-08-04

4. The characteristic of the key aroma‐active components in white tea using GC‐TOF‐MS and GC‐olfactometry combined with sensory‐directed flavor analysis;Journal of the Science of Food and Agriculture;2023-07

5. Analysis of Chemical Composition of Artemisia for Medicinal and Culinary Purposes;Proceedings of the 9th IRC Conference on Science, Engineering, and Technology;2023

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