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Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach

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Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass Spectrometry

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Discovery and identification of novel color compound formed from EGCG upon heating: Integrated multispectral, sensory evaluation, metabolomics, and nuclear magnetic resonance

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Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference

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Effect of shaking and piling processing on improving the aroma quality of green tea

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Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS

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Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics

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Study on multi-dimensional dynamic changes and quality control of Aurantii Fructus during the stir-frying with bran process

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Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma

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Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS

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Formation Mechanisms and Kinetic Modeling of Key Aroma Compounds During Qidan Tea Roasting

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Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach

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Unraveling the mechanism of aroma formation in the maillard reaction of roasted Wuyi rock tea: Focus on furfural, tea pyrrole, and 1-ethyl-1H-Pyrrole

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Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars

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Effect of smelting temperatures on the odor compounds of beef tallow through instrumental and sensory techniques

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Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties

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Dynamic changes and interaction between different aroma types during low‐temperature roasting of bud green tea

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Identification of volatile and odor-active compounds in Maojian herbal tea (Dracocephalum rupestre Hance)

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Comprehensive two-dimensional gas chromatography technique and its applications in fermented food aroma analysis: A review

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Characterization of the volatile compounds in tea (Camellia sinensis L.) flowers during blooming

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Beyond Pigmentation: The Regulatory Role of Carotenoids in Tea Flavor Formation

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Effect of roasting time on aroma quality of Shuixian Wuyi Rock Tea (Camellia sinensis)

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Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies

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Odor changes in breast milk during different storage temperatures and times using GC × GC-O-MS

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Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea

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Characterization and metabolism pathway of volatile compounds in blueberries of different varieties and origins analyzed via HS-GC-IMS and HS-SPME-GC–MS

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Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods

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Identification of odour compounds emitted by wooden boards with the presence of indoor ozone

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Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

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Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements

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Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea

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Effects of different cold sterilization techniques on physicochemical and flavor quality of low salt sliced bacon

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Characterization of key aroma in Huangjincha black tea processed from four different cultivars

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Sensomics-based characterization of perceptual interactions between key odorants and polyphenols in Wuzhishan black tea

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Metabolomics integrated with machine learning to discriminate the geographic origin of Rougui Wuyi rock tea

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Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques

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Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis

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Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS

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The key odor-active components differed in cultured agarwood from two germplasms of Aquilaria. sinensis trees

Tingting Yan, Zekun Hu, Yuan Chen, Sheng Yang, Peng Zhang, Zhou Hong and Gaiyun Li

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From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting

Yifei Peng, Zhenghua Du, Xiaxia Wang, Ruimei Wu, Chao Zheng, Wenbo Han, Li Liu, Feng Gao, Guoying Liu, Baoshun Liu, Zhilong Hao and Xiaomin Yu

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Directed Accumulation of Nitrogen Metabolites through Processing Endows Wuyi Rock Tea with Singular Qualities

Yang Liu, Zuopin Zhuo, Jing Tian, Bei Liu, Chen Shi, Ruineng Xu, Zilong Guo, Baoshun Liu, Jianghua Ye, Shian He, Wenchun Yang, Maoxing Xu, Lili Sun and Hong Liao

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Contents of ɑ-dicarbonyl compounds in commercial black tea and affected by the processing

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Effects of thermal processing on transformation of polyphenols and flavor quality

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Decoding the key odorants responsible for the empty cup aroma of Wuyi rock tea 'Dahongpao' and their perception interactions with caffeine

Qiayun Ding, Yurui Song, Xiang Yang, Dongzhu Huang, Xiaochun Wan, Yanyan Zhang, Yuhong Mao and Xiaoting Zhai

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The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: A case study of Zhangping Shuixian tea

Liangyu Wu, Yahui Wang, Suhui Liu, Yun Sun, Chenxue Li, Jinke Lin and Shu Wei

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Formation of dimethyl sulfide from the decomposition of S-methylmethionine in tea (Camellia sinensis) during manufacturing process and infusion brewing

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Preliminary exploration of acceptance and emotional responses to the key floral volatile compounds of Pu'er crude tea

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Food Frontiers, 2024, 5, 1765
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Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling

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Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

Yuanyuan Zhang, Long Tang, Yu Zhang, Huanlu Song, Ali Raza, Wenqing Pan, Lin Gong and Can Jiang

Molecules, 2022, 27, 6177
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Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees

Xiaoye Lan, Zhibin Liu, Daoliang Wang, Sijia Zhan, Wensong Chen, Weiying Su, Yaqian Sun and Li Ni

Food Bioscience, 2022, 50, 101985
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Enantiomeric separation and precise quantification of chiral volatiles in Wuyi rock teas using an efficient enantioselective GC × GC-TOFMS approach

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Food Research International, 2023, 169, 112891
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Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process

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Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil

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Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling

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Improving the Sensory Quality of Black Tea by Blending Varieties During Processing

Wenxue Chen, Jiezhong Zan, Linfeng Yan, Haibo Yuan, Peiqiang Wang, Yongwen Jiang and Hongkai Zhu

Foods, 2025, 14, 941
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Non-Targeted Metabolomics Analysis Revealed the Characteristic Non-Volatile and Volatile Metabolites in the Rougui Wuyi Rock Tea (Camellia sinensis) from Different Culturing Regions

Kai Xu, Caiyun Tian, Chengzhe Zhou, Chen Zhu, Jingjing Weng, Yun Sun, Yuling Lin, Zhongxiong Lai and Yuqiong Guo

Foods, 2022, 11, 1694
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Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value

Jie Guo, Zhihao Yu, Meiyan Liu, Mengdi Guan, Aiyun Shi, Yongdan Hu, Siyu Li, Lunzhao Yi and Dabing Ren

Foods, 2023, 12, 3568
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Contribution of theanine to the temperature-induced changes in aroma profile of Wuyi rock tea

Jing Wang, Haijun Bi, Mengru Li, Hui Wang, Manman Xue, Jieyao Yu, Chi-Tang Ho, Liang Zhang, Qinglin Zhuo, Jiadao Jiang, Xiaochun Wan and Xiaoting Zhai

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Characterization of aroma differences on three drying treatments in Rucheng Baimao (Camellia pubescens) white tea

Hongyu Chen, Xingmin Zhang, Ronggang Jiang, Jian Ouyang, Qi Liu, Juan Li, Haitao Wen, Qin Li, Jinhua Chen, Ligui Xiong, Jianan Huang and Zhonghua Liu

LWT, 2023, 179, 114659
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Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea

Ping Yang, Haili Wang, Qingqing Cao, Huanlu Song, Yongquan Xu and Yanping Lin

Journal of Food Composition and Analysis, 2023, 115, 104954
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Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field

Mingguang Yu, Ping Yang, Huanlu Song and Xiaosheng Guan

Journal of Food Composition and Analysis, 2022, 114, 104790
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Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea

Yushi Zou, Chen Tang, Xinyu Yang, Tianyang Guo and Huanlu Song

Molecules, 2023, 28, 2462
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