Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science-Reference-Cited by-同舟云学术

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Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science

Published:2024-10 Issue: Volume:23 Page:101534
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Feng Wanzhen,Zhou Huan,Xiong Zhichao,Sheng Caiyan,Xia Dongzhou,Zhang Jixin,Li Tiehan,Wei Yuming,Deng Wei-Wei,Ning Jingming

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference40 articles.

1. Mechanisms of formation of Alkylpyrazines in the Maillard reaction;Amrani-Hemaimi;Journal of Agricultural and Food Chemistry,1995

2. Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions;Cao;Food Chemistry,2021

3. Ultraviolet-visible spectrophotometry;Cole,2020

4. Characterization of key odorants in Xinyang Maojian green tea and their changes during the manufacturing process;Cui;Journal of Agricultural and Food Chemistry,2021

5. Characterisation of aroma active compounds of Spanish saffron by gas chromatography-olfactometry: Quantitative evaluation of the most relevant aromatic compounds;Cullere;Food Chemistry,2011

Cited by 2 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. Identification of volatile and odor-active compounds in Maojian herbal tea (Dracocephalum rupestre Hance);Journal of Food Composition and Analysis;2024-11

2. Mechanism of aroma formation in white tea treated with solar withering;Food Research International;2024-10

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