Peer-Reviewed Research Database

Green Tea — 2,233 papers

Papers mentioning green tea or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the green tea research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

Chinese Academy of Agricultural Sciences

Ministry of Agriculture and Rural Affairs

Tea Research Institute

China Agricultural University

State Key Laboratory of Food Science and Technology

Centre National de la Recherche Scientifique

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2010 Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association unrelated

A preconcentration procedure for copper, nickel and chromium ions in some food and environmental samples on modified Diaion SP-850.

A sensitive and simple method for the simultaneous preconcentration of trace amount of Cu2+, Ni2+ and Cr3+ ions in some real samples has been reported. In this method these element... Read full abstract on PubMed →

PMID: 19883718 DOI: 10.1016/j.fct.2009.10.040

2009 Journal of hazardous materials unrelated

Flame atomic absorption spectrometric determination of zinc, nickel, iron and lead in different matrixes after solid phase extraction on sodium dodecyl sulfate (SDS)-coated alumina as their bis (2-hydroxyacetophenone)-1, 3-propanediimine chelates.

A sensitive and simple solid phase extraction method for the simultaneous determination of trace and toxic metals in food samples has been reported. The method is based on the adso... Read full abstract on PubMed →

PMID: 19200648 DOI: 10.1016/j.jhazmat.2008.12.066

2001 Brain research other

Pyriform cortex beta-waves: odor-specific sensitization following repeated olfactory stimulation.

The first exposure to the odors of carbon tetrachloride, isopentenyl methyl sulfide, methyl ethyl ketone, 2-propylthietane, salicylaldehyde, toluene, 2,4,5-trimethyl thiazoline, or... Read full abstract on PubMed →

PMID: 11172777 DOI: 10.1016/s0006-8993(00)03263-7

2026 Pest management science gc ms

Trans-2-pentenal suppresses potato common scab via dual inhibition of thiamine and energy metabolism in Streptomyces scabies.

BACKGROUND: Potato common scab, a devastating soil-borne disease caused by Streptomyces scabies and other pathogenic Streptomyces species. Resistant cultivar Longshu 27 and suscept... Read full abstract on PubMed →

PMID: 40884274 DOI: 10.1002/ps.70176

2026 aeda

Flavor characterization of Chenxiang-type baijiu-Daoguang nianwu aged in wooden Jiuhai with different vintages integrating GC-E-nose, GC-IMS, GC-MS-O, ROAV and chemometrics approaches.

Daoguang nianwu (DGNW), a representative Chinese Chenxiang-type baijiu stored in wooden Jiuhai, features the distinctive "three aroma-types in one sip" profile. Six vintages (0, 1,... Read full abstract on PubMed →

PMID: 41819907 DOI: 10.1016/j.foodres.2026.118821

2026 other

Evolution of Jiang-Flavor Daqu's Characteristics During Different Storage Stages and Influence on Simulated Brewing Fermentation.

Daqu quality plays a crucial role in the entire fermentation process of Baijiu. There is no empirical evidence for a scientific consensus on the storage period of Jiang-flavor Daqu... Read full abstract on PubMed →

PMID: 41596818 DOI: 10.3390/foods15020220 Full text on PMC

2025 Current topics in medicinal chemistry other

Review on the Phytochemistry and Pharmacological Potential of Saffron (Crocus sativus L.).

Saffron has been used in Chinese medicine for a very long time, dating back to 1979, when it was first brought inside of China. According to Traditional Chinese medicine, saffron h... Read full abstract on PubMed →

PMID: 39902539 DOI: 10.2174/0115680266352428250130112654

2024 Journal of biomolecular structure & dynamics other

Interaction between the antioxidant compound safranal and α-chymotrypsin in spectroscopic fields and molecular modeling approaches.

Among various herbal plants, saffron has been the subject of study in various medical and food fields. Among the compounds of saffron, safranal is one of them. Safranal is a monote... Read full abstract on PubMed →

PMID: 37969053 DOI: 10.1080/07391102.2023.2272186

2023 Physical chemistry chemical physics : PCCP other

Conformational diversity and environmental implications of trans-2-pentenal.

This study investigates the conformational intricacies of trans-2-pentenal (trans-2PA), a significant biogenic volatile organic compound. To unveil its potential implications in at... Read full abstract on PubMed →

PMID: 37869992 DOI: 10.1039/d3cp04204a

2023 Iranian journal of basic medical sciences other

Pharmacological effects of Safranal: An updated review.

Safranal (a monoterpene aldehyde) is the major volatile component of saffron which is responsible for the saffron unique odor. Several studies have shown the pharmacological activi... Read full abstract on PubMed →

PMID: 37736506 DOI: 10.22038/IJBMS.2023.69824.15197 Full text on PMC

2022 aeda

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis.

Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (... Read full abstract on PubMed →

PMID: 35032805 DOI: 10.1016/j.foodchem.2022.132058

2021 Analytical methods : advancing methods and applications gc ms

Qualitative and quantitative determination of trace aldehydes and ketones in food preservative propionic acid for quality improvement.

Aiming at the difficulty in qualitative and quantitative analysis of trace compositions in food preservative propionic acid, the trace compositions and the key components influenci... Read full abstract on PubMed →

PMID: 34124731 DOI: 10.1039/d1ay00742d

2021 Journal of the science of food and agriculture unrelated

Nanotechnology: recent advances in viticulture and enology.

Nowadays, nanoscience is a leading modern science that has a major impact on the food, pharmaceutical, and agriculture sectors. Several nanomaterials show a great potential for use... Read full abstract on PubMed →

PMID: 34184284 DOI: 10.1002/jsfa.11406

2021 Heliyon other

The role of Safranal and saffron stigma extracts in oxidative stress, diseases and photoaging: A systematic review.

Reactive oxygen species (ROS) are produced as a result of various environmental factors and cellular metabolism reactions creating oxidative stress. The reversible oxidative modifi... Read full abstract on PubMed →

PMID: 33615006 DOI: 10.1016/j.heliyon.2021.e06117 Full text on PMC

2021 Food chemistry aroma analysis

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits.

Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed... Read full abstract on PubMed →

PMID: 32866702 DOI: 10.1016/j.foodchem.2020.127878

2020 Food research international (Ottawa, Ont.) gc ms

Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.

Pyrazines play an important role in the characteristic flavor of roasted green tea due to powerful strong odours and low sensory thresholds. It is important to analyze these compou... Read full abstract on PubMed →

PMID: 32517930 DOI: 10.1016/j.foodres.2020.109167

2019 Journal of agricultural and food chemistry aroma analysis

Anti-inflammatory Mechanism Involved in 4-Ethylguaiacol-Mediated Inhibition of LPS-Induced Inflammation in THP-1 Cells.

4-Ethylguaiacol, a common aroma compound of baijiu (a traditional Chinese alcoholic beverage), was assessed for its potential anti-inflammatory effects in an LPS-induced THP-1 cell... Read full abstract on PubMed →

PMID: 30614688 DOI: 10.1021/acs.jafc.8b06263

2019 Critical reviews in food science and nutrition other

4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches.

The presence of 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines affect negatively their aroma conferring horsy, barnyard, smoky and medicinal aromatic notes. These... Read full abstract on PubMed →

PMID: 29257912 DOI: 10.1080/10408398.2017.1408563

2019 Mikrochimica acta aroma analysis

A fluorescent nanoprobe for 4-ethylguaiacol based on the use of a molecularly imprinted polymer doped with a covalent organic framework grafted onto carbon nanodots.

An efficient and rapid fluorescent nanoprobe is described for the determination of the aroma compound 4-ethylguaiacol (4-EG). A molecularly imprinted polymer was doped with a coval... Read full abstract on PubMed →

PMID: 30771004 DOI: 10.1007/s00604-019-3306-z

2019 Food chemistry aroma analysis

Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread.

The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and... Read full abstract on PubMed →

PMID: 31374532 DOI: 10.1016/j.foodchem.2019.125252

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.