Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach-Reference-Cited by-同舟云学术

Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach

Published:2023-03 Issue: Volume:17 Page:100551
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Wang Chao,Xu Wazhen,Yuan Yuqi,Zhai Yuke,Hu Tengfei,Huang Jianan,Liu Zhonghua,Li Qin

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference26 articles.

1. A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation;Cao;Journal of Food and Drug Analysis,2018

2. Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea;Deng;Food Chemistry,2021

3. Concentration of natural aroma compounds from fruit juice hydrolates by pervaporation in laboratory and semi-technical scale. Part 1. Base study;Dawiec-Liśniewska;Food Chemistry,2018

4. Evaluation of volatiles from two subtropical strawberry cultivars using GC–olfactometry, GC–MS odor activity values, and sensory analysis;Du;Journal of Agricultural and Food Chemistry,2011

5. Fermented camellia sinensis, fu zhuan tea, regulates hyperlipidemia and transcription factors involved in lipid catabolism;Fu;Food Research International,2011

Cited by 5 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. Molecular Aroma Composition of Vanilla Beans from Different Origins;Journal of Agricultural and Food Chemistry;2024-08-14

2. The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging;Food Chemistry;2024-03

3. A Systematic Review on Intensifications of Artificial Intelligence Assisted Green Solvent Development;Industrial & Engineering Chemistry Research;2023-11-27

4. Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea;Foods;2023-11-24

5. Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis;Food Research International;2023-11