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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Volatile components of essential oils extracted from Pu-erh ripe tea by different extraction methods

Xuemei GaoFaculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of ChinaView further author information
,
Shidong LvKunming Crain & Oil and Feed Product Quality Inspection Center, Yunnan, People’s Republic of ChinaView further author information
,
Yuanshuang WuFaculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of ChinaView further author information
,
Jiangbing LiFaculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of ChinaView further author information
,
Wenrui ZhangFaculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of ChinaView further author information
,
Wen MengFaculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of ChinaView further author information
,
Chen WangFaculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of ChinaView further author information
&
Qingxiong MengFaculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of ChinaCorrespondence[email protected]
View further author information
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Pages S240-S253 | Received 10 Oct 2016, Accepted 11 Feb 2017, Published online: 24 Jul 2017

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Saddam Hussain Bughio, Muhammad Qasim Samejo, Shahabuddin Memon, Shaista Bano, Moina Akhtar Mughal & Ayaz Ali Memon. (2017) Chemical composition of the essential oils from Tamarix dioica and determination of its antibacterial activity. International Journal of Food Properties 20:sup3, pages S2660-S2667.
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Jacek Łyczko, Anna Kiełtyka-Dadasiewicz, Mariusz Skrzyński, Krzysztof Klisiewicz & Antoni Szumny. (2023) Chemistry behind quality – The usability of herbs and spices essential oils analysis in light of sensory studies. Food Chemistry 411, pages 135537.
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Fatima Qamar, Aisha Sana, Safila Naveed & Shaheen Faizi. (2023) Phytochemical characterization, antioxidant activity and antihypertensive evaluation of Ocimum basilicum L. in l-NAME induced hypertensive rats and its correlation analysis. Heliyon 9:4, pages e14644.
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Ying Huang, Wangxin Liu, Xianliang Luo, Minjie Zhao, Tao Liu & Fengqin Feng. (2023) Synthesis and characterization of medium- and long-chain structural lipid rich in α-linolenic acid and lauric acid. Food Bioscience 52, pages 102363.
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Chen-Hsiang Lin, Louis Kuoping Chao, Li-Yun Lin, Chin-Sheng Wu, Lee-Ping Chu, Chien-Hsueh Huang & Hsin-Chun Chen. (2022) Analysis of Volatile Compounds from Different Parts of Houttuynia cordata Thunb.. Molecules 27:24, pages 8893.
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K.A.P. Dalpathadu, H.U.K.D.Z. Rajapakse, S.P. Nissanka & C.V.L. Jayasinghe. (2022) Improving the quality of instant tea with low-grade tea aroma. Arabian Journal of Chemistry 15:10, pages 104147.
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Meron Asteraye Biru, Yasin Ahmed Waday & Lema Deme Shumi. (2022) Optimization of Essential Oil Extraction from Bitter Leaf (Vernonia Amygdalina) by Using an Ultrasonic Method and Response Surface Methodology. International Journal of Chemical Engineering 2022, pages 1-6.
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Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan & Wenjie Zhang. (2022) Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis. Foods 11:12, pages 1740.
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Chao Wang, Juan Li, Ya Zhang, Zhongrong He, Yin Zhang, Xingmin Zhang, Zhuoyue Guo, Jianan Huang & Zhonghua Liu. (2022) Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea. Food Chemistry 373, pages 131546.
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Mehrunisa Sheikh, Samina Mehnaz & Muhammad Bilal Sadiq. (2021) Prevalence of fungi in fresh tomatoes and their control by chitosan and sweet orange ( Citrus sinensis ) peel essential oil coating . Journal of the Science of Food and Agriculture 101:15, pages 6248-6257.
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Chenyuan Lv, Linyu Hao, Xinang Cui, Fengping Yi & Chang Su. (2021) Study on the Composition and Physiological Activity of the Essential Oils and Extracts of Cinnamomum camphora Fruit . Chemistry & Biodiversity 18:11.
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Noor Alsaud, Kaveh Shahbaz & Mohammed Farid. (2021) Evaluation of deep eutectic solvents in the extraction of β-caryophyllene from New Zealand Manuka leaves (Leptospermum scoparium). Chemical Engineering Research and Design 166, pages 97-108.
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Qi Lin, Hui Ni, Ling Wu, Shu Yi Weng, Lijun Li & Feng Chen. (2021) Analysis of aroma‐active volatiles in an SDE extract of white tea. Food Science & Nutrition 9:2, pages 605-615.
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Zhangwei Li & Juhong Wang. (2020) Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea. PLOS ONE 15:12, pages e0244224.
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Yasir Arafat, Ammar Altemimi, Salam Adnan Ibrahim & Laxmikant Shivnath Badwaik. (2020) Valorization of Sweet Lime Peel for the Extraction of Essential Oil by Solvent Free Microwave Extraction Enhanced with Ultrasound Pretreatment. Molecules 25:18, pages 4072.
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Nagaraj Basavegowda, Jayanta Kumar Patra & Kwang-Hyun Baek. (2020) Essential Oils and Mono/bi/tri-Metallic Nanocomposites as Alternative Sources of Antimicrobial Agents to Combat Multidrug-Resistant Pathogenic Microorganisms: An Overview. Molecules 25:5, pages 1058.
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Xueli Pang, Weisong Yu, Changdai Cao, Xiaoxiang Yuan, Jun Qiu, Fanyu Kong & Jihong Wu. (2019) Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation. Journal of Agricultural and Food Chemistry 67:47, pages 13139-13149.
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