ArticleFoods (Basel, Switzerland)2024
Variation in the Aroma Composition of Jasmine Tea with Storage Duration.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Aroma Characteristics and Volatile Compound Transfer in Jasmine Tea During Scenting.Foods (Basel, Switzerland) · 2026Article
- Unraveling the impacts of different processing methods on hawk tea's volatiles and flavor via non-targeted Volatilomics approach.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
- Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV.Foods (Basel, Switzerland) · 2025Article
- Redefining the Tea Green Leafhopper:Life (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
This study investigated the changes in the aroma of jasmine tea during storage. Solid-phase micro-extraction (SPME)-gas chromatography (GC)-mass spectrometry (MS) and stir bar sorptive extraction (SBSE)-GC-MS were combined to detect all volatile compounds. GC-olfactometry (GC-O), odor activity value (OAV), and
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Registered trials
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