Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS-Reference-Cited by-同舟云学术

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Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS

Published:2024-04 Issue: Volume:198 Page:116019
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ma Jinqing,Wang Yujie,Li Junyao,Zhang Jixin,Wei Yuming,Yan Yaxing,Wang Hongping,Pan Yue,Xiong Zhichao,Wang Rangjian,Deng Wei-Wei^ORCID

Publisher

Elsevier BV

Reference37 articles.

1. Black tea reduces uric acid and C-reactive protein levels in humans susceptible to cardiovascular diseases;Bahorun;Toxicology,2010

2. Thermal oxidation of 9'-cis-neoxanthin in a model system containing peroxyacetic acid leads to the potent odorant beta-damascenone;Bezman;Journal of Agricultural and Food Chemistry,2005

3. Aroma formation and dynamic changes during white tea processing;Chen;Food Chemistry,2019

4. GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea;Fang;Food Chemistry,2023

5. Tea aroma formation from six model manufacturing processes;Feng;Food Chemistry,2019

Cited by 3 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. Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O;Food Chemistry: X;2024-10

2. Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV;Journal of Food Composition and Analysis;2024-09

3. 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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