Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Chen-Yang Shao"'
Publikováno v:
Food Research International. 169:112891
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::565f0902e092340769157caa1281e069
https://doi.org/10.1016/j.foodres.2023.112891
https://doi.org/10.1016/j.foodres.2023.112891
Autor:
Chen-Yang, Shao, Yue, Zhang, Hai-Peng, Lv, Zhi-Fang, Zhang, Jian-Ming, Zeng, Qun-Hua, Peng, Yin, Zhu, Zhi, Lin
Publikováno v:
Food Chemistry. 388:132969
Suitable picking tenderness is an essential prerequisite for manufacturing tea. However, the influence of picking tenderness of fresh tea leaves on the aromatic components is still unclear. In this study, aromatic profiles and chiral odorants in fres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec715519c6f50b2c58ab1272890aaaae
https://doi.org/10.1016/j.foodchem.2022.132969
https://doi.org/10.1016/j.foodchem.2022.132969
Autor:
Haipeng Lv, Wanjun Ma, Meng-Qi Wang, Yin Zhu, Chen-Yang Shao, Zhi Lin, Jiang Shi, Han Yan, Jiatong Wang
Publikováno v:
Food chemistry. 346
Various dark teas are quite different in their volatile profiles, mainly due to the huge differences in the phytochemical profiles of dark raw tea and the diverse post-fermentation processing technologies. In this study, gas chromatography-mass spect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::956e033228fafd7878f2331de8b16754
https://pubmed.ncbi.nlm.nih.gov/33401086
https://pubmed.ncbi.nlm.nih.gov/33401086
Autor:
Qunhua Peng, Chen-Yang Shao, Yin Zhu, Weidong Dai, Yue Zhang, Li Guo, Zhi Lin, Suyoung Kang, Haipeng Lv, Junfeng Tan
Publikováno v:
Food Research International. 108:74-82
A chestnut-like aroma is widely considered an important indicator of an excellent-quality green tea; however, the key odorants responsible for chestnut-like aroma have never been systematically studied and remain unknown. In this study, the aroma com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a4750701a2eabb32937c9e98a27074a
https://doi.org/10.1016/j.foodres.2018.03.026
https://doi.org/10.1016/j.foodres.2018.03.026
Autor:
Yin Zhu, Qunhua Peng, Chen-Yang Shao, Yue Zhang, Zhi Lin, Junfeng Tan, Weidong Dai, Li Guo, Haipeng Lv
Publikováno v:
Journal of Chromatography A. 1490:177-190
Volatile terpenoids play important roles in the formation of tea aroma quality due to their pleasant scents and low odor thresholds. Most volatile terpenoids contain stereogenic centers, which results in various stereo distributions of their enantiom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f43a576098e21270e3735105c65950e7
https://doi.org/10.1016/j.chroma.2017.02.013
https://doi.org/10.1016/j.chroma.2017.02.013
Autor:
Junfeng Tan, Yu Fanglin, Chen-Yang Shao, Yue Zhang, Yin Zhu, Haipeng Lv, Li Guo, Weidong Dai, Zhi Lin, Qunhua Peng
Publikováno v:
Separation and Purification Technology. 164:146-154
Aroma is one of the most important determinants of tea quality; thus, the precise characterization of the chemical composition of tea aroma is of significant value. In this study, aroma components of the most famous Chinese green tea, Xihu Longjing t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc18965fb217cae19fdbd2b6e336cd43
https://doi.org/10.1016/j.seppur.2016.03.028
https://doi.org/10.1016/j.seppur.2016.03.028
Publikováno v:
Industrial Crops and Products. 83:17-23
Linalool is a major volatile component of tea aroma. It occurs naturally as R-(−)- and S-(+)-linalool enantiomers, which exhibit entirely different sensorial properties. Using headspace solid-phase microextraction with chiral gas chromatography, we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::081ffe772323ea93dd502f39659ae557
https://doi.org/10.1016/j.indcrop.2015.12.025
https://doi.org/10.1016/j.indcrop.2015.12.025