Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach-Reference-Cited by-同舟云学术

Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach

Published:2021-07 Issue: Volume:350 Page:129186
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xu Shanshan,Zeng Xinsheng,Wu Huiting,Shen Shanshan,Yang Xiaogen,Deng Wei-Wei,Ning Jingming

Funder

Anhui Science and Technology Department

Anhui Province Department of Education

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. 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

4. Characterization of the key aroma compounds in aged Chinese rice wine by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies;Chen;Journal of Agricultural and Food Chemistry,2019

5. Optimization of headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry for detecting methoxyphenolic compounds in Pu-erh tea;Du;Journal of Agricultural and Food Chemistry,2013

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