Effect of three milling processes (cyclone-, bead- and stone-millings) on the quality of matcha: Physical properties, taste and aroma-Reference-Cited by-同舟云学术

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Effect of three milling processes (cyclone-, bead- and stone-millings) on the quality of matcha: Physical properties, taste and aroma

Published:2022-03 Issue: Volume:372 Page:131202
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

HUANG Yunle,GOH Rui Min Vivian,PUA Aileen,LIU Shao Quan,SAKUMOTO Shunichi,OH Hong Yun,EE Kim Huey,SUN Jingcan,LASSABLIERE Benjamin,YU Bin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Characterization of the potent odorants contributing to the characteristic aroma of matcha by gas chromatography–olfactometry techniques;Baba;Journal of Agricultural and Food Chemistry,2017

2. Improving the taste of autumn green tea with tannase;Cao;Food Chemistry,2019

3. Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice;Cheong;Food Chemistry,2012

4. Investigating volatile compounds’ contributions to the stale odour of green tea;Dai;International Journal of Food Science & Technology,2020

5. The powdering process with a set of ceramic mills for green tea promoted catechin extraction and the ROS inhibition effect;Fujioka;Molecules,2016

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1. Quality analysis and antioxidant activity of different types of tea powder;Food Production, Processing and Nutrition;2024-03-07

2. Application of visible near-infrared spectroscopy combined with colorimetric sensor array for the aroma quality evaluation in tencha drying process;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2024-01

3. The application of untargeted metabolomics coupled with chemometrics for the analysis of agitation effects on the sensory profiles of matcha tea;Current Research in Food Science;2024

4. Stirred media mill: A novel efficient technology for improving the physicochemical properties and aroma of matcha;Powder Technology;2023-09

5. Application of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification;Food Chemistry;2023-09

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