Formation of aroma characteristics driven by volatile components during long-term storage of An tea-Reference-Cited by-同舟云学术

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Formation of aroma characteristics driven by volatile components during long-term storage of An tea

Published:2023-06 Issue: Volume:411 Page:135487
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shen Shanshan,Wu Huiting,Li Tiehan,Sun Haoran,Wang Yujie,Ning Jingming^ORCID

Funder

National Key Research and Development Program of China

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

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction;Aktag;Food Chemistry,2021

2. Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage;Asikin;Food Chemistry,2014

3. Comparative analysis of targeted metabolomics: Dominance-based rough set approach versus orthogonal partial least square-discriminant analysis;Blasco;Journal of Biomedical Informatics,2015

4. Effects of bacterial strains on sensory quality of pu-erh tea in an improved pile-fermentation process;Chen;Journal of Sensory Studies,2009

5. Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems;Chen;Journal of Agricultural and Food Chemistry,1999

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