Formation and isomerization of (Z)-methyl epijasmonate, the key contributor of the orchid-like aroma, during tea processing-Reference-Cited by-同舟云学术

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Formation and isomerization of (Z)-methyl epijasmonate, the key contributor of the orchid-like aroma, during tea processing

Published:2023-10 Issue: Volume:172 Page:113186
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Feng Zhihui,Li Yifan,Zhang Ping,Wang Jieqiong,Xu Yongquan,Feng Yingying,Zhai Xiaoting,Yang Xiaogen,Wan Xiaochun,Yin Junfeng

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Odor thresholds of the stereoisomers of methyl jasmonate;Acree;Journal of Agricultural and Food Chemistry,1985

2. Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices;Engel;European Food Research and Technology,1999

3. Characterization of the orchid-like aroma contributors in selected premium tea leaves;Feng;Food Research International,2020

4. Tea aroma formation from six model manufacturing processes;Feng;Food Chemistry,2019

5. Tea aroma analysis based on solvent-assisted flavor evaporation enrichment;Feng;Journal of Visualized Experiments,2023

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