Volatile Aroma Compounds in Various Brewed Green Teas-Reference-Cited by-同舟云学术

Volatile Aroma Compounds in Various Brewed Green Teas

Published:2013-08-20 Issue:8 Volume:18 Page:10024-10041
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Lee Jeehyun,Chambers Delores,Chambers Edgar,Adhikari Koushik,Yoon Youngmo

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/18/8/10024/pdf

Reference45 articles.

1. All about Tea;Ukers,1935

2. Lexicon for the Sensory Description of Australian Native Plant Foods and Ingredients

3. Evaluation of γ-radiation on green tea odor volatiles

4. Flavour of green tea;Yamanishi;Jpn. Agric. Res. Q.,1978

5. Aroma characteristics of Kabusecha (shaded green tea);Kawakami;J. Agric. Chem. Soc. Japan,1981

Cited by 62 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. Brewing method‐dependent changes of volatile aroma constituents of green tea (Camellia sinensis L.);Food Science & Nutrition;2024-07-16

2. Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process;Food Research International;2024-07

3. Progress of research on aroma absorption mechanism and aroma fixation pathway of jasmine green tea;Journal of the Science of Food and Agriculture;2024-06-15

4. 우롱차의 소비자 기호도 및 감각특성 조사;Korean Journal of Food and Cookery Science;2024-02-28

5. Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking;European Food Research and Technology;2024-02-17