Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances

Wang, Huajie; Hua, Jinjie; Jiang, Yongwen; Yang, Yanqin; Wang, Jinjin; Yuan, Haibo

doi:10.1016/j.foodres.2020.109479

Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances

Journal Article · Thu Oct 01 00:00:00 EDT 2020 · Food Research International

DOI:https://doi.org/10.1016/j.foodres.2020.109479· OSTI ID:1702245

Wang, Huajie; ; Jiang, Yongwen; ; Wang, Jinjin; Yuan, Haibo

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Sponsoring Organization:: USDOE Office of Electricity (OE), Advanced Grid Research & Development. Power Systems Engineering Research

OSTI ID:: 1702245

Journal Information:: Food Research International, Journal Name: Food Research International Journal Issue: C Vol. 136; ISSN 0963-9969

Publisher:: ElsevierCopyright Statement

Country of Publication:: Country unknown/Code not available

Language:: English

References (14)

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Development and analytical validation of a screening method for simultaneous detection of five adulterants in raw milk using mid-infrared spectroscopy and PLS-DA Botelho, Bruno G.; Reis, Nádia; Oliveira, Leandro S. Food Chemistry, Vol. 181 https://doi.org/10.1016/j.foodchem.2015.02.077	journal	August 2015
Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage Li, Pengliang; Zhu, Yin; Lu, Meiling Food Chemistry, Vol. 279 https://doi.org/10.1016/j.foodchem.2018.11.148	journal	May 2019
Tea aroma formation from six model manufacturing processes Feng, Zhihui; Li, Yifan; Li, Ming Food Chemistry, Vol. 285 https://doi.org/10.1016/j.foodchem.2019.01.174	journal	July 2019
Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing Zhu, Lin; Wang, Xinlei; Song, Xuebo Food Chemistry, Vol. 310 https://doi.org/10.1016/j.foodchem.2019.125898	journal	April 2020
Identification of key odorants responsible for chestnut-like aroma quality of green teas Zhu, Yin; Lv, Hai-Peng; Shao, Chen-Yang Food Research International, Vol. 108 https://doi.org/10.1016/j.foodres.2018.03.026	journal	June 2018
Tea aroma formation Ho, Chi-Tang; Zheng, Xin; Li, Shiming Food Science and Human Wellness, Vol. 4, Issue 1 https://doi.org/10.1016/j.fshw.2015.04.001	journal	March 2015
Modifying the sensory profile of green honeybush ( Cyclopia maculata ) herbal tea through steam treatment Alexander, Lara; de Beer, Dalene; Muller, Magdalena LWT - Food Science and Technology, Vol. 82 https://doi.org/10.1016/j.lwt.2017.04.018	journal	September 2017
Carotenoid Cleavage Dioxygenase 4 Catalyzes the Formation of Carotenoid-Derived Volatile β-Ionone during Tea ( Camellia sinensis ) Withering Wang, Jingming; Zhang, Na; Zhao, Minyue Journal of Agricultural and Food Chemistry, Vol. 68, Issue 6 https://doi.org/10.1021/acs.jafc.9b07578	journal	January 2020
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