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Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.01.174
Abstract: Tea aroma is determined by the nature of the plant, the production processes, and many other factors influencing its formation and release. The objective of this study was to investigate the impact of manufacturing processes…
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Keywords:
processes tea;
manufacturing processes;
formation;
tea ... See more keywords
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Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c07043
Abstract: Tea aroma precursor glycosides are plant-derived natural products with great economic value. However, the preparation of these glycosides remains largely overlooked in the past decades. Herein, we report a mild, efficient, and sustainable chemocatalytic procedure…
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Keywords:
aroma precursor;
precursor glycosides;
tea aroma;
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Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c08562
Abstract: Tea aroma components are often stored as glycosidically bound forms in the tea plant (Camellia sinensis). However, the determination of these glycosides in tea samples is far from optimal. In the present study, we developed…
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Keywords:
aroma glycosides;
tea aroma;
liquid chromatography;
aroma ... See more keywords
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Published in 2021 at "Chemosensors"
DOI: 10.3390/chemosensors9090266
Abstract: The electronic nose system is widely used in tea aroma detecting, and the sensor array plays a fundamental role for obtaining good results. Here, a sensor array optimization (SAO) method based on correlation coefficient and…
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Keywords:
analysis;
electronic nose;
sensor array;
tea ... See more keywords