Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography−olfactometry (GC-O)
Gan, Shiya, Chen, Yingqi, Zhao, Lei, Zhao, Xiaoyi, Qiu, Tong, Zhai, Xiaoting, Dai, Qianying
Published in Food research international (01.07.2024)
Published in Food research international (01.07.2024)
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Journal Article
Unraveling the chemosensory attributes of Chinese black teas from different regions using GC-IMS combined with sensory analysis
Zheng, Fangling, Gan, Shiya, Zhao, Xiaoyi, Chen, Yingqi, Zhang, Ying, Qiu, Tong, Zheng, Pengcheng, Zhai, Xiaoting, Dai, Qianying
Published in Food science & technology (15.07.2023)
Published in Food science & technology (15.07.2023)
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Journal Article
Rapid discrimination of xiaokeng green tea geographical origin using surface-enhanced Raman spectroscopy coupled with chemometrics
Chen, Yingqi, Gan, Shiya, Zhao, Xiaoyi, Zhao, Lei, Qiu, Tong, Jiang, Qing, Xiao, Mengxuan, Li, Luqing, Song, Yan, Dai, Qianying
Published in Food science & technology (01.04.2024)
Published in Food science & technology (01.04.2024)
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Journal Article
Characteristic Aroma and Molecular Sensory Analysis of Black Teas from Different Regions by Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry
ZHENG Fangling, GAN Shiya, ZHAO Lei, CHEN Yingqi, ZHAO Xiaoyi, JIANG Qing, QIU Tong, ZHANG Ying, ZHENG Pengcheng, XIA Tao, DAI Qianying
Published in Shípĭn kēxué (01.12.2023)
Published in Shípĭn kēxué (01.12.2023)
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