Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material-Reference-Cited by-同舟云学术

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Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material

Published:2021-06 Issue: Volume:346 Page:128906
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Wanjun,Zhu Yin,Shi Jiang,Wang Jiatong,Wang Mengqi,Shao Chenyang,Yan Han,Lin Zhi,Lv Haipeng

Funder

Chinese Academy of Agricultural Sciences

Earmarked Fund for Modern Agro-industry Technology Research System

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Biotransformation of (R)-(+)- and (S)-(−)-limonene to α-terpineol by Penicillium digitatum—investigation of the culture conditions;Adams;Food Chemistry,2003

2. Microbial and enzymatic technologies used for the production of natural aroma compounds: Synthesis, recovery modeling, and bioprocesses;Akacha;Food and Bioproducts Processing,2015

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. Antioxidant activity of white, green and black tea obtained from the same tea cultivar;Carloni;Food Research International,2013

5. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis;Chen;Food Chemistry,2019

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