Comprehensive comparison of aroma profiles and chiral free and glycosidically bound volatiles in Fujian and Yunnan white teas-Reference-Cited by-同舟云学术

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Comprehensive comparison of aroma profiles and chiral free and glycosidically bound volatiles in Fujian and Yunnan white teas

Published:2024-08 Issue: Volume:448 Page:139067
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yan Han,Li Wei-Xuan,Zhu Ying-Lin,Lin Zhi-Yuan,Chen Dan,Zhang Yue,Lv Hai-Peng,Dai Wei-Dong,Ni De-Jiang,Lin Zhi,Zhu Yin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference43 articles.

1. Chiral analysis in food science;Alvarez-Rivera;Trac-Trends in Analytical Chemistry,2020

2. Black tea aroma formation during the fermentation period;Chen;Food Chemistry,2022

3. Aroma formation and dynamic changes during white tea processing;Chen;Food Chemistry,2019

4. Identification of aroma composition and key odorants contributing to aroma characteristics of white teas;Chen;Molecules,2020

5. Characteristic fluctuations in glycosidically bound volatiles during tea processing and identification of their unstable derivatives;Cui;Journal of Agricultural and Food Chemistry,2016

Cited by 2 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. LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea;Food Research International;2024-09

2. Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses;Foods;2024-08-23

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