Lv7
4020 积分 2024-03-20 加入
Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions
8天前
已完结
Unveiling the Complexity of Pu‐Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory Neuroscience
8天前
已完结
Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques
8天前
已完结
Machine learning-enabled flavoromics decoding the molecular basis of aroma profiles in jasmine essential oil under different extraction processes
2个月前
已完结
Synergistic effects of L-theanine on umami perception: A multimodal investigation integrating sensory evaluation, molecular docking and neurophysiological responses
3个月前
已完结
Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry
3个月前
已完结
Comparative analysis of the aromatic profiles of citri sarcodactylis fructus from various geographical regions using GC-IMS, GC-MS, and sensory evaluation
3个月前
已完结
Flavor Characteristics, Quality-Influencing Factors and Bioactive Benefits of Xinyang Maojian Tea: A Critical Review with Future Perspectives
3个月前
已完结
A critical review of key odorants in green tea: Identification and biochemical formation pathway
3个月前
已完结
A critical review of key odorants in green tea: Identification and biochemical formation pathway
3个月前
已关闭
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