ArticleMolecules (Basel, Switzerland)2019
Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed.
- Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach.Food chemistry: X · 2025Article
- Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times.Foods (Basel, Switzerland) · 2025Article
- Optimization of instant sweet osmanthus white tea: formulation, sensory evaluation, and antioxidant properties.Frontiers in nutrition · 2025Article
- Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile.Food chemistry: X · 2024Article
- Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes.Foods (Basel, Switzerland) · 2023Article
- Time-Series Sensory Analysis Provided Important TI Parameters for Masking the Beany Flavor of Soymilk.Foods (Basel, Switzerland) · 2023Article
- Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy.NPJ science of food · 2023Article
- Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea.Food chemistry: X · 2022Article
- Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC-TOFMS and Multivariate Data Analysis.Foods (Basel, Switzerland) · 2022Article
- Near-infrared spectroscopy and machine learning-based technique to predict quality-related parameters in instant tea.Scientific reports · 2022Article
- Characterization of volatile constituents and odorous compounds in peach (Frontiers in nutrition · 2022Article
- Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying.Molecules (Basel, Switzerland) · 2020Article
- Analysis of the Volatile Components in Selaginella doederleinii by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry.Molecules (Basel, Switzerland) · 2019Article
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The unpleasant stale note is a negative factor hindering the consumption of instant ripened Pu-erh tea products. This study focused on investigating volatile chemicals in instant ripened Pu-erh tea that could mask the stale note via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) analyses. GC-MS and GC-O analyses showed that linalool, linalool oxides,
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