Identification and quantification of key odorants in the world’s four most famous black teas-Reference-Cited by-同舟云学术

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Identification and quantification of key odorants in the world’s four most famous black teas

Published:2019-07 Issue: Volume:121 Page:73-83
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Kang Suyoung,Yan Han,Zhu Yin,Liu Xu,Lv Hai-Peng,Zhang Yue,Dai Wei-Dong,Guo Li,Tan Jun-Feng,Peng Qun-Hua,Lin Zhi

Funder

National Natural Science Foundation of China

Construction of Modern Agricultural Technology Systems

Chinese Academy of Agricultural Sciences

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Proteomic analysis of microparticles isolated from malaria positive blood samples;Antwi-Baffour;Proteome Science,2016

2. 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

3. Detection of optimum fermentation time for black tea manufacturing using electronic nose;Bhattacharyya;Sensors and Actuators B,2007

4. Fenaroli's handbook of flavor ingredients;Burdock,2010

5. Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): Evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry;Cialiè Rosso;Analytical and Bioanalytical Chemistry,2018

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