Cargando…

Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea

Baking is widely accepted for aroma enhancement of black tea, and studies have mainly focused on the aroma or chemical substances under a specified baking condition. Understanding of the feedback between aroma substances and characteristics is urgently needed. Therefore, a mutual feedback platform (...

Descripción completa

Detalles Bibliográficos
Autores principales:	Mei, Sifan, Cao, Yanyan, Zhang, Gang, Zhou, Su, Wang, Yi, Gong, Shuying, Chu, Qiang, Chen, Ping
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8951376/ https://www.ncbi.nlm.nih.gov/pubmed/35336705 http://dx.doi.org/10.3390/plants11060823

Ejemplares similares

Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea
por: Xuexue, Zheng, et al.
Publicado: (2022)

Effect of Fermentation Humidity on Quality of Congou Black Tea
por: Zhang, Sirui, et al.
Publicado: (2023)

Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas
por: Chen, Qin-Cao, et al.
Publicado: (2020)

Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea
por: Hong, Xin, et al.
Publicado: (2022)

Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing
por: Supriyadi, Supriyadi, et al.
Publicado: (2021)

Effects of Fermentation Temperature and Time on the Color Attributes and Tea Pigments of Yunnan Congou Black Tea
por: Zhu, Jiayi, et al.
Publicado: (2022)

Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea)
por: Gao, Chenxi, et al.
Publicado: (2022)

Volatile Phenols—Important Contributors to the Aroma of Plant-Derived Foods
por: Schieber, Andreas, et al.
Publicado: (2020)

Characterization of the Aroma Profiles of Guangdong Black Teas Using Non-Targeted Metabolomics
por: Wang, Qiushuang, et al.
Publicado: (2023)

Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea
por: Chen, Qincao, et al.
Publicado: (2023)

Antioxidant properties of green tea aroma in mice
por: Li, Yun-Shan, et al.
Publicado: (2017)

Subjective Effects of Inhaling Kuromoji Tea Aroma
por: Matsubara, Eri, et al.
Publicado: (2021)

Congou tea drinking and oesophageal cancer in South China
por: Ke, L, et al.
Publicado: (2002)

Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review
por: Le Quéré, Jean-Luc, et al.
Publicado: (2023)

Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage
por: Tao, Meng, et al.
Publicado: (2022)

Black tea aroma inhibited increase of salivary chromogranin-A after arithmetic tasks
por: Yoto, Ai, et al.
Publicado: (2018)

Distinct variation in taste quality of Congou black tea during a single spring season
por: Yu, Penghui, et al.
Publicado: (2020)

Identification of Similar Chinese Congou Black Teas Using an Electronic Tongue Combined with Pattern Recognition
por: Huang, Danyi, et al.
Publicado: (2019)

Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea
por: Wang, Zhihui, et al.
Publicado: (2022)

Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars
por: Fang, Qi-Ting, et al.
Publicado: (2022)

Aroma/
por: Diaz del Guante, Teresa 1986-
Publicado: (2020)

Aroma
por: Díaz del Guante, Teresa
Publicado: (2021)

Volatile Aroma Compounds in Various Brewed Green Teas
por: Lee, Jeehyun, et al.
Publicado: (2013)

Prediction of Moisture Content for Congou Black Tea Withering Leaves Using Image Features and Nonlinear Method
por: Liang, Gaozhen, et al.
Publicado: (2018)

Comparative Aroma Profile Analysis and Development of a Sensory Aroma Lexicon of Seven Different Varieties of Flammulina velutipes
por: Wang, Ruijuan, et al.
Publicado: (2022)

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile
por: Carpena, Maria, et al.
Publicado: (2020)

The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
por: He, Chang, et al.
Publicado: (2023)

Sensory lexicon and aroma volatiles analysis of brewing malt
por: Su, Xiaoxia, et al.
Publicado: (2022)

Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying
por: Ni, Hui, et al.
Publicado: (2020)

Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity
por: Xu, Qinglian, et al.
Publicado: (2019)

Analysis of aroma‐active volatiles in an SDE extract of white tea
por: Lin, Qi, et al.
Publicado: (2021)

Effects of Hydrogen Peroxide Produced by Catechins on the Aroma of Tea Beverages
por: Wang, Jie-Qiong, et al.
Publicado: (2022)

Effects of Three Different Withering Treatments on the Aroma of White Tea
por: Wu, Huiting, et al.
Publicado: (2022)

Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species
por: Wang, Jiatong, et al.
Publicado: (2020)

Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies
por: Zhao, Pengtao, et al.
Publicado: (2017)

Meta-Analysis of the Core Aroma Components of Grape and Wine Aroma
por: Ilc, Tina, et al.
Publicado: (2016)

Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis
por: Kesen, Songul, et al.
Publicado: (2018)

Classification of Tea Aromas Using Multi-Nanoparticle Based Chemiresistor Arrays
por: Gao, Tuo, et al.
Publicado: (2019)

In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars
por: Wu, Yusen, et al.
Publicado: (2018)

In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods
por: van Eck, Arianne, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_53a6akqr58di1ngt3madov9dnl