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Characterization of the Key Odor-Active Compounds in Different Aroma Types of Fu Brick Tea Using Hs-Spme/Gc-Mso Combined with Sensory-Directed Flavor Analysis
Xuexue Zheng, Tengfei Hu, He Xie, Xingchang Ou, Jian‐An Huang, Chao Wang, Zhonghua Liu, Qin Li
Hunan Agricultural University
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逐年被引趋势
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生物医学Fermentation and Sensory Analysis
Tea Polyphenols and Effects · Sensory Analysis and Statistical Methods
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引用本文 4
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被引 31Zhihui Hu, Amr M. Bakry, Lin Shan Shi · Food Chemistry · 2025
Unraveling the unique profile of Fu brick tea: Volatile components, analytical approaches and metabolic mechanisms of key odor-active compounds
被引 23Xuexue Zheng, Lianqing Wang, Hengbin Yao · Trends in Food Science & Technology · 2025
Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography−olfactometry (GC-O)
被引 20Shiya Gan, Yingqi Chen, Lei Zhao · Food Research International · 2024
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