HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process-Reference-Cited by-同舟云学术

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HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

Published:2021-09 Issue: Volume:357 Page:129654
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Wenji,Cao Junxi,Li Zhigang,Li Qiuhua,Lai Xingfei,Sun Lingli,Chen Ruohong,Wen Shuai,Sun Shili,Lai Zhaoxiang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. β-Ionone and its analogs as promising anticancer agents;Ansari;European Journal of Medicinal Chemistry,2016

3. Comparative Study and Partial Characterization of Azorean Green Tea Polyphenols;Baptista;Journal of Food Composition and Analysis,1999

4. 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

5. A comparative study of sodium houttuyfonate and 2-undecanone for their in vitro and in vivo anti-inflammatory activities and stabilities;Chen;Int J Mol Sci,2014

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2. HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation;Food Chemistry: X;2024-10

3. 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

4. Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations;Food Research International;2024-10

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