Lv11
48 积分 2026-07-09 加入
Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis
3天前
已完结
Evaluation of Longjing tea aroma and quality based on on-chip programmed temperature desorption method
10天前
已完结
Unraveling the characteristic aroma compounds in Longjing tea and their interaction mechanisms with S-curve and broad-spectrum olfactory receptors using molecular docking
10天前
已完结
Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves
10天前
已完结
Characterization of the key volatile compounds in Longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS
10天前
已完结
Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature
10天前
已完结
Roasting-induced transformations in Longjing tea: Sensory, chemical, and molecular insights into roasted aroma profiles
10天前
已完结
Potential effect of key aroma-active compounds identified from fried white mushrooms (Agaricus bisporus L.) on saltiness perception
1个月前
已完结
Investigation of non-volatile and volatile compound profiles in Arabica coffee extracts and neurophysiological effects of different chemosensory stimulation according to sex: Insights from electronic sensors, EEG, and sLORETA approaches
1个月前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
1个月前
已完结
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