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30 积分 2024-10-29 加入
Roasting-induced transformations in Longjing tea: Sensory, chemical, and molecular insights into roasted aroma profiles
26天前
已完结
Kinetics and Mechanism of Cellulose Pyrolysis
1个月前
已完结
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
1个月前
已完结
Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea
1个月前
已完结
Contribution of tea stems to large-leaf yellow tea aroma
1个月前
已完结
Characterisation of odorants in roasted stem tea using gas chromatography–mass spectrometry and gas chromatography-olfactometry analysis
1个月前
已完结
Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea
1个月前
已完结
Insights into key aroma of vine tea (Ampelopsis grossedentata) for grade evaluation integrating relative odor activity value, gas chromatography-olfactometry and chemometrics approaches
1个月前
已完结
Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis
1个月前
已完结
Mechanisms of sweetness enhancement by sweet aroma compounds in black tea: More than just cross-modal interactions
1个月前
已完结
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