Cargando…

Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea

Yellow tea is one of the six major tea categories in China. The floral fragrance type, high-fired fragrance type, fresh fragrance type, and corn-like fragrance type were the main aroma types of yellow tea screened by QDA. A total of 103 volatiles were identified in yellow teas by HS-SPME/GC-MS analy...

Descripción completa

Detalles Bibliográficos
Autores principales:	Hong, Xin, Wang, Chao, Jiang, Ronggang, Hu, Tengfei, Zheng, Xuexue, Huang, Jianan, Liu, Zhonghua, Li, Qin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818532/ https://www.ncbi.nlm.nih.gov/pubmed/36613243 http://dx.doi.org/10.3390/foods12010027

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)

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

Characterization of key aroma compounds and regulation mechanism of aroma formation in local Binzi (Malus pumila × Malus asiatica) fruit
por: Wang, Qinghua, 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)

Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach
por: Wang, Daoliang, et al.
Publicado: (2023)

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)

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

Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments
por: Sun, Jinyuan, et al.
Publicado: (2018)

Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves
por: Dong, Fang, et al.
Publicado: (2018)

Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges
por: Shui, Mengzhu, et al.
Publicado: (2019)

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests
por: Lyu, Jiaheng, et al.
Publicado: (2019)

Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants
por: Niu, Yunwei, et al.
Publicado: (2022)

Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea
por: Li, Yuchuan, et al.
Publicado: (2022)

Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.)
por: Feng, Shi, et al.
Publicado: (2017)

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)

Assessment of the key aroma compounds in rose-based products
por: Zhao, Cai-Yun, et al.
Publicado: (2016)

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

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

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)

Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
por: Lasekan, Ola, et al.
Publicado: (2021)

Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments
por: Liu, Huan, et al.
Publicado: (2021)

Flavonoids, Antioxidant Activity and Aroma Compounds Analysis from Different Kinds of Tartary Buckwheat Tea
por: Peng, L. X., et al.
Publicado: (2015)

Water distribution and key aroma compounds in the process of beef roasting
por: Wang, Yong-Rui, et al.
Publicado: (2022)

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

Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments
por: Li, Shubo, et al.
Publicado: (2022)

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)

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach
por: Feng, Tao, et al.
Publicado: (2019)

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

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

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

Characteristic Aroma Compounds from Different Pineapple Parts
por: Wei, Chang-Bin, et al.
Publicado: (2011)

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)

Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea
por: Mei, Sifan, et al.
Publicado: (2022)

Characterization of the effect of cis-3-hexen-1-ol on green tea aroma
por: Nie, Cong-ning, et al.
Publicado: (2020)

Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties
por: Yue, Chuan, et al.
Publicado: (2023)

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee
por: Angeloni, Simone, et al.
Publicado: (2021)

Effect of high hydrostatic pressure on aroma volatile compounds and aroma precursors of Hami melon juice
por: Pei, Longying, et al.
Publicado: (2023)

Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose
por: Chen, Jiahui, et al.
Publicado: (2023)

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach
por: Wang, Shuqi, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_h1qlnqhj4ajrb49n2beq6pkmv5