Peer-Reviewed Research Database

Tea — 2,138 papers

Papers mentioning 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 tea research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Agricultural Sciences

Chinese Academy of Sciences

China Agricultural University

Ministry of Agriculture and Rural Affairs

State Key Laboratory of Food Science and Technology

Centre National de la Recherche Scientifique

Beijing Technology and Business University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2024 Journal of the science of food and agriculture other

Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics.

BACKGROUND: The present study aimed to determine the components related to sensory properties in soy sauce and to characterize the differences between low-salt solid-state fermente... Read full abstract on PubMed →

PMID: 37574531 DOI: 10.1002/jsfa.12924

2016 Food chemistry gc ms

Determination of volatile marker compounds of common coffee roast defects.

Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (... Read full abstract on PubMed →

PMID: 27283624 DOI: 10.1016/j.foodchem.2016.04.124 Full text on PMC

2025 Materials today. Bio aeda

The anti-depression effect and mechanism of harmonious rosemary essential oil and its application in microcapsules.

Depression imposes a heavy burden on patients and society, and current antidepressants often cause side effects such as dryness in the mouth and constipation. The explorations abou... Read full abstract on PubMed →

PMID: 39990741 DOI: 10.1016/j.mtbio.2025.101546 Full text on PMC

2025 Yeast (Chichester, England) aroma analysis

Effects of Backslopping on Yeast Diversity and the Volatile Profile of Tarhana.

The primary challenge in tarhana production is the occurrence of spontaneous fermentation, which leads to non-standardized products. Thus, we investigated the effects of backsloppi... Read full abstract on PubMed →

PMID: 41069107 DOI: 10.1002/yea.70003

2022 Foods (Basel, Switzerland) aroma analysis

Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins.

Proteolysis occurs extensively during postmortem aging, enzymatic tenderization and fermentation of meat products, whereas less is understood regarding how proteolysis affects meat... Read full abstract on PubMed →

PMID: 35327313 DOI: 10.3390/foods11060891 Full text on PMC

2021 Plants (Basel, Switzerland) other

Comparative Investigation of Combined Metabolomics-Flavoromics during the Ripening of Mango (Mangifera indica L.) cv. 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4'.

A metabolomics-flavoromics approach was conducted to assess the micromolecules of 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' mango cultivars from two seasons. During ripening,... Read full abstract on PubMed →

PMID: 34686007 DOI: 10.3390/plants10102198 Full text on PMC

2021 Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica gc ms

[High-speed identification of odor changes and substance basis of Myristicae Semen mildew by electronic nose and HS-GC-MS].

This study adopted headspace-gas chromatography-mass spectrometry(HS-GC-MS) and electronic nose to detect volatile components from Myristicae Semen samples with varying degrees of... Read full abstract on PubMed →

PMID: 34951175 DOI: 10.19540/j.cnki.cjcmm.20210526.302

2023 Food research international (Ottawa, Ont.) gc ms

Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation.

Complex microbial communities contribute significantly to the flavor formation of traditional fermented fish products. However, the relationship between microorganisms and flavor f... Read full abstract on PubMed →

PMID: 36869460 DOI: 10.1016/j.foodres.2023.112556

2010 Applied microbiology and biotechnology aroma analysis

Catabolism of citronellol and related acyclic terpenoids in pseudomonads.

Terpenes are a huge group of natural compounds characterised by their predominantly pleasant smell. They are built up by isoprene units in cyclic or acyclic form and can be functio... Read full abstract on PubMed →

PMID: 20490788 DOI: 10.1007/s00253-010-2644-x

2002 Toxicologic pathology other

4-Vinylphenol-induced pneumotoxicity and hepatotoxicity in mice.

4-Vinylphenol (4-hydroxystyrene, 4-ethenylphenol, 4-VP) occurs naturally in some foods and has been used as a flavoring agent in food products. It is used synthetically in the prod... Read full abstract on PubMed →

PMID: 12371665 DOI: 10.1080/01926230290105866

2023 Molecules (Basel, Switzerland) pharmacology

Extraction of Gallic Acid and Ferulic Acid for Application in Hair Supplements.

Food supplements based on antioxidants and vitamins are often prescribed to correct inefficiencies in the human diet and delay diseases such as premature aging and alopecia (tempor... Read full abstract on PubMed →

PMID: 36903614 DOI: 10.3390/molecules28052369 Full text on PMC

2022 Frontiers in nutrition other

Effect of microbial interaction on flavor quality in Chinese baijiu fermentation.

Chinese baijiu brewing is an open, complex, and synergetic functional microbiota fermentation process. Microbial interaction is pivotal for the regulation of microbial structure an... Read full abstract on PubMed →

PMID: 35990321 DOI: 10.3389/fnut.2022.960712 Full text on PMC

2022 Molecules (Basel, Switzerland) unrelated

Extraction of Polyphenols and Vitamins Using Biodegradable ATPS Based on Ethyl Lactate.

The growing human population, together with the inefficient use of natural resources, has been dramatically increasing the production of food waste, which poses serious economic, e... Read full abstract on PubMed →

PMID: 36431939 DOI: 10.3390/molecules27227838 Full text on PMC

2022 Food research international (Ottawa, Ont.) gc ms

Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation.

Zha-chili is a popular traditional fermented food among people in central and southwest China for its nice flavor. It is produced from grain and fresh chili undergoing spontaneousl... Read full abstract on PubMed →

PMID: 35761552 DOI: 10.1016/j.foodres.2022.111239

2021 Open research Europe other

Ethyl lactate production by reactive distillation - optimization of reaction kinetics and energy efficiency.

Background: Ethyl lactate is an environmentally benign solvent, which could substitute petrol-based volatile organic compounds (VOCs) in many applications if production costs are r... Read full abstract on PubMed →

PMID: 37645126 DOI: 10.12688/openreseurope.13744.2 Full text on PMC

2024 Journal of insect physiology gc ms

Diel rhythm of volatile emissions from males and females of the olive fruit fly Bactrocera oleae using PTR-ToF and GC-MS.

The olive fruit fly Bactrocera oleae, is the major key pest of olive groves worldwide. As an odor-driven species, its intraspecific communication has been thoroughly investigated,... Read full abstract on PubMed →

PMID: 38072186 DOI: 10.1016/j.jinsphys.2023.104596

2023 Molecules (Basel, Switzerland) threshold study

Analysis of Volatile Components in Rosa roxburghii Tratt. and Rosa sterilis Using Headspace-Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.

Volatile organic compounds (VOCs) and flavor characteristics of Rosa roxburghii Tratt. (RR) and Rosa sterilis (RS) were analyzed using headspace solid-phase microextraction coupled... Read full abstract on PubMed →

PMID: 38067608 DOI: 10.3390/molecules28237879 Full text on PMC

2020 Food chemistry other

Metabolomics study on revealing the inhibition and metabolic dysregulation in Pseudomonas fluorescens induced by 3-carene.

3-Carene is a monoterpenoid that has an effective inhibitory ability against Pseudomonas fluorescens (P. fluorescens) which can induce a range of food contamination problems. In th... Read full abstract on PubMed →

PMID: 32516715 DOI: 10.1016/j.foodchem.2020.127220

2020 Insect biochemistry and molecular biology aroma analysis

CcOBP2 plays a crucial role in 3-carene olfactory response of the parasitoid wasp Chouioia cunea.

Chouioia cunea (Yang) is a pupal parasitoid wasp and this species is able to seek host insects depending on its olfactory system. However, the molecular mechanism of the olfactory... Read full abstract on PubMed →

PMID: 31760134 DOI: 10.1016/j.ibmb.2019.103286

2013 Science (New York, N.Y.) other

14-step synthesis of (+)-ingenol from (+)-3-carene.

Ingenol is a diterpenoid with unique architecture and has derivatives possessing important anticancer activity, including the recently Food and Drug Administration-approved Picato,... Read full abstract on PubMed →

PMID: 23907534 DOI: 10.1126/science.1241606

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.