Investigation of Lactone Chiral Enantiomers and Their Contribution to the Aroma of Longjing Tea by Odor Activity Value and S-Curve-Reference-Cited by-同舟云学术

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Investigation of Lactone Chiral Enantiomers and Their Contribution to the Aroma of Longjing Tea by Odor Activity Value and S-Curve

Published:2023-04-21 Issue:17 Volume:71 Page:6691-6698
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhu JianCai¹,Cao Xueying¹,Niu YunWei¹,Xiao ZuoBing¹²^ORCID

Affiliation:

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

2. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China

Funder

Shanghai Municipal Education Commission

Shanghai Institute of Technology

Shanghai Municipal People's Government

Science and Technology Commission of Shanghai Municipality

National Natural Science Foundation of China

Shanghai Education Development Foundation

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c00860

Reference30 articles.

1. A critical review of key odorants in green tea: Identification and biochemical formation pathway

2. Fast headspace-enantioselective GC–mass spectrometric-multivariate statistical method for routine authentication of flavoured fruit foods

3. Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach

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3. Characterization of the key volatile compounds in longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS;LWT;2024-05

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