Characterization of aroma compositions in different Chinese congou black teas using GC-MS and GC-O combined with partial least squares regression-Reference-Cited by-同舟云学术

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Characterization of aroma compositions in different Chinese congou black teas using GC-MS and GC-O combined with partial least squares regression

Published:2017-05-02 Issue:4 Volume:32 Page:265-276
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Xiao Zuobing¹²,Wang Hongling¹,Niu Yunwei¹,Liu Qiang³,Zhu Jiancai¹,Chen Hexing¹,Ma Ning¹

Affiliation:

1. School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 China

2. Shanghai Research Institute of Fragrance and Flavor Industry; Shanghai 200232 China

3. China Tobacco Yunnan Industrial Co., Ltd; Kunming 650024 China

Funder

National Natural Science Foundation of China

National Key Research and Development Program Nanotechnology Specific Project

Shanghai Engineering Technology Research Center of Fragrance and Flavor

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference44 articles.

1. Tea of the sages: The art of sencha;Varley;J Asian Stud.,1999

2. Tea aroma formation;Ho;Food Sci Human Wellness.,2015

3. A novel iTongue for Indian black tea discrimination;Bhondekar;Sens Actuators B Chemical.,2010

4. Compositional variation among black tea across geographies and their potential influence on endothelial nitric oxide and antioxidant activity;Dias;J Agric Food Chem.,2014

5. Structural identification of theaflavin trigallate and tetragallate from black tea using liquid chromatography/electrospray ionization tandem mass spectrometry;Chen;J Agric Food Chem.,2012

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