ArticleMolecules (Basel, Switzerland)2020
Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Characterization of the Changes in Volatile Flavor Substances of Rice and Rice Bran With Different DOM by HS-SPME-GC-MS and HS-GC-IMS.Journal of food science · 2026Review
- Multimodal Sensor Fusion for Non-Destructive Tea Quality Evaluation: Deep Learning-Enabled Methods, Applications, and Challenges.Foods (Basel, Switzerland) · 2026Review
- Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics.Food chemistry: X · 2026Article
- Impact of harvest periods of Sichuan pepper on Sichuan pepper-flavoured chicken using electronic nose, electronic tongue, and chromatography.Food chemistry: X · 2026Article
- Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea.Food chemistry: X · 2025Article
- Comprehensive Characterization and Comparison of Aroma Profiles ofFoods (Basel, Switzerland) · 2025Article
- Exploring the Impact of DifferentFoods (Basel, Switzerland) · 2024Article
- Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea.Foods (Basel, Switzerland) · 2024Article
- Quality characterization of tobacco flavor and tobacco leaf position identification based on homemade electronic nose.Scientific reports · 2024Article
- Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis.Foods (Basel, Switzerland) · 2024Article
- Study on the dynamic change of volatile components of white tea in the pile-up processing based on sensory evaluation and ATD-GC-MS Technology.Food chemistry: X · 2024Article
- Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis.Foods (Basel, Switzerland) · 2024Article
- Insights into momentous aroma dominating the characteristic flavor of jasmine tea.Food science & nutrition · 2023Article
- Volatile Organic Compound Assessment as a Screening Tool for Early Detection of Gastrointestinal Diseases.Microorganisms · 2023Review
- Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes.Foods (Basel, Switzerland) · 2023Article
- Adding functional properties to beer with jasmine tea extract.Frontiers in nutrition · 2023Article
- HS-SPME-GC-MS and Electronic Nose Reveal Differences in the Volatile Profiles ofMolecules (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chinese jasmine tea is a type of flower-scented tea, which is produced by mixing green tea with the
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