Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting-Reference-Cited by-同舟云学术

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Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting

Published:2024-10 Issue: Volume:23 Page:101571
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Wang Yujie,Deng Guojian,Huang Lunfang,Ning Jingming

Funder

Ministry of Science and Technology of the People's Republic of China

China Postdoctoral Science Foundation

Anhui Science and Technology Department

University Natural Science Research Project of Anhui Province

Publisher

Elsevier BV

Reference34 articles.

1. Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology;An;Food Chemistry,2022

2. Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT);Barba;Food Chemistry,2018

3. Comparative analysis of targeted metabolomics: Dominance-based rough set approach versus orthogonal partial least square-discriminant analysis;Blasco;Journal of Biomedical Informatics,2015

4. Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS;Cai;Journal of Zhejiang University-SCIENCE B,2014

5. Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective;Granato;Trends in Food Science & Technology,2018

Cited by 1 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. Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses;Foods;2024-08-23

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