A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation

Published:2018-01 Issue:1 Volume:26 Page:112-123
ISSN:1021-9498
Container-title:Journal of Food and Drug Analysis
language:en
Short-container-title:Journal of Food and Drug Analysis

Author:

Cao Luting,Guo Xuemei,Liu Guangjin,Song Yuelin,Ho Chi-Tang,Hou Ruyan,Zhang Liang^ORCID,Wan Xiaochun

Funder

National Natural Science Foundation of China

Anhui Provincial Natural Science Foundation

National Modern Agriculture Technology System

Publisher

The Journal of Food and Drug Analysis (JFDA), Food and Drug Administration, Taiwan (TFDA)

Subject

Pharmacology,Food Science

Reference23 articles.

1. Chinese dark teas: postfermentation, chemistry and biological activities;Zhang;Food Res Int,2013

2. A review on the analysis of ingredients with health care effects in health food in Taiwan;Wu;J Food Drug Anal,2015

3. Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea;Zhu;Food Chem,2015

4. Tu PF.8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity;Wang;Food Chem,2014

5. Change in tea polyphenol and purine alkaloid composition during solid-state fungal fermentation of postfermented tea;Qin;J Agr Food Chem,2012

Cited by 78 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. Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea;Food Chemistry;2024-11

2. Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC–MS, GC-O, aroma recombination, omission, and high-throughput sequencing;Food Research International;2024-11

3. Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science;Food Chemistry: X;2024-10

4. Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose;Food Chemistry;2024-10

5. Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches;Food Research International;2024-10

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3