日本INSENT電子舌在茶葉味覺領域部分研究成果展示

Distinct Changes in Metabolic Profile and Sensory Quality with Different Varieties of Chrysanthemum (Juhua) Tea Measured by LC-MS-Based Untargeted Metabolomics and Electronic Tongue

基于LC-MS的非靶向代謝組學和電子舌法測定不同品種菊花茶代謝譜和感官品質的差異

湖南中醫藥大學 《foods》5.5

Mechanisms and quality variations of non-volatile and volatile metabolites in black tea from various ages of tea trees: Insights from metabolomics analysis

來自不同年齡茶樹的紅茶中非揮發性和揮發性代謝物的機制和質量變化：來自代謝組學分析的見解

廣東省農科院茶葉研究所 《Food Chemistry: X》6.5

Insights into “Yin Rhyme": Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process

對“陰韻"的洞察：中藥非揮發性成分的分析鐵觀音烏龍茶的制作過程中

福建農林大學《Food Chemistry: X》6.5

Effects of Different Expansion Temperatures on the Non-Volatile Qualities of Tea Stems

不同膨化溫度對茶莖非揮發性品質的影響

安徽農業大學 《foods》5.5

Revealing the flavor profile of citrus Pu-erh tea through GC-MS-O and untargeted metabolomics

通過GC-MS-O和非靶向代謝組學揭示柑橘普洱茶的風味特征

上海應用技術大學《Beverage Plant Research》3

Integration of non-targeted/targeted metabolomics and electronic sensor technology reveals the chemical and sensor variation in 12 representative yellow

非靶向/靶向代謝組學和電子傳感器技術的集成揭示了12種代表性黃茶的化學和傳感器變化

湖南農業大學 《Food Chemistry: X》6.5

Exploring the effect of different tea varieties on the quality of Lu'an Guapian tea based on metabolomics and molecular sensory science

基于代謝組學和分子感官科學，探討不同茶葉品種對六安瓜片茶品質的影響

安徽農業大學《Food Chemistry: X》6.5