Improving the quality of instant tea with low-grade tea aroma-Reference-Cited by-同舟云学术

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Improving the quality of instant tea with low-grade tea aroma

Published:2022-10 Issue:10 Volume:15 Page:104147
ISSN:1878-5352
Container-title:Arabian Journal of Chemistry
language:en
Short-container-title:Arabian Journal of Chemistry

Author:

Dalpathadu K.A.P.,Rajapakse H.U.K.D.Z.,Nissanka S.P.,Jayasinghe C.V.L.

Funder

Wayamba University of Sri Lanka

Foundation for Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry

Reference41 articles.

1. Aroma Characterization of Chinese Rice Wine by Gas Chromatography-Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution;Chen;J. Agric. Food Chem. Am. Chem. Soc.,2013

2. Analysis of lipophilic compounds of tea coated on the surface of clay teapots;Chung;J. Food Drug Anal.,2015

3. Investigating volatile compounds’ contributions to the stale odour of green tea;Dai;Int. J. Food Sci. Technol.,2020

4. Functional Characterization of Salicylic Acid Carboxyl Methyltransferase from Camellia sinensis, Providing the Aroma Compound of Methyl Salicylate during the Withering Process of White Tea;Deng;Journal of Agricultural and Food Chemistry,2017

5. Characterization of the volatile and sensory profile of instant Pu-erh tea using GC×GC-TOFMS and descriptive sensory analysis;Du;Microchem. J.,2019

Cited by 4 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. Enzymatic quality enhancement of oolong tea based on grade difference analysis;Food Bioscience;2024-10

2. Physicochemical, antibacterial and aromatic qualities of herbaceous peony (Paeonia lactiflora pall) tea with different varieties;RSC Advances;2024

3. Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea;Frontiers in Nutrition;2023-10-11

4. Contribution of traditional deep fermentation to volatile metabolites and odor characteristics of Wuyi rock tea;Frontiers in Bioengineering and Biotechnology;2023-05-16

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