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References from Sensomics-based characterization of cinnamon-like aroma in Rougui Wuyi Rock Tea: core odorants, perceptual masking, and thermal modulation. Local targets link to admitted publications; unresolved targets remain external evidence.
Functional evolution of mammalian odorant receptors
10.1371/journal.pgen.1002821 · 2012 · External reference
Thermal degradation of Lin-chemotype cinnamomum osmophloeum leaf essential oil and its stabilization by microencapsulation with β-cyclodextrin
10.3390/molecules26020409 · 2021 · External reference
Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: A review
10.1016/j.tifs.2025.105315 · 2025 · External reference
The impact of forestry industry integration on the Forest farmers' income in China: A theoretical and empirical study
2024 · External reference
Aroma perception of limonene, Lin and α-terpineol combinations in pinot gris wine
10.3390/foods12122389 · 2023 · External reference
Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science
2025 · External reference
Polysaccharide conjugates' contribution to mellow and thick taste of Pu-erh ripe tea, besides theabrownin
2024 · External reference
New insights into the umami and sweet taste of oolong tea: Formation of enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in roasting via Maillard reaction
10.1021/acs.jafc.3c09011 · 2024 · External reference
Exploration of binding mechanism of whey protein isolate and proanthocyanidin: Spectroscopic analysis and molecular dynamics simulation
10.1016/j.foodres.2024.115054 · 2024 · External reference
Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in oolong tea during manufacturing processes
10.1016/j.foodchem.2018.04.117 · 2018 · External reference
Decoding the mechanism of the interaction between aroma compounds in sweet oranges
10.1016/j.foodchem.2025.144581 · 2025 · External reference
Suppression of odorant responses by odorants in olfactory receptor cells
10.1126/science.8016645 · 1994 · External reference
Automated mixed ANOVA modeling of sensory and consumer data
10.1016/j.foodqual.2014.08.004 · 2015 · External reference
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
10.1016/j.foodchem.2024.139931 · 2024 · External reference
Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking
10.1016/j.lwt.2023.114458 · 2023 · External reference
Chemical characterization of wuyi rock tea with different roasting degrees and their discrimination based on volatile profiles
10.1039/d0ra09703a · 2021 · External reference
In silico homology modeling, docking and sequence analysis of some bacterial laccases to unravel enzymatic specificity towards lignin biodegradation
10.1080/07391102.2022.2096117 · 2023 · External reference
Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea
2024 · External reference
From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting
10.1016/j.foodchem.2023.137148 · 2024 · External reference
Analysis of aroma of different varieties of Wuyi rock tea by PTR-TOF-MS and GC-MS. NAT
2018 · External reference
Injection artifacts in odorant analysis by gas chromatography
10.1016/j.chroma.2024.465624 · 2025 · External reference
Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS
10.1016/j.foodres.2014.01.016 · 2014 · External reference
Cinnamon: The historic spice, medicinal uses, and flavour chemistry
10.1016/j.ijgfs.2023.100858 · 2024 · External reference
Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer
10.1021/jf1000524 · 2010 · External reference
HBcompare: Classifying ligand binding preferences with hydrogen bond topology
10.3390/biom12111589 · 2022 · External reference
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of biluochun
10.1016/j.foodres.2024.114953 · 2024 · External reference
Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism
10.1016/j.jare.2025.05.044 · 2026 · External reference
Metabonomics analysis of the flavor characteristics of wuyi rock tea (rougui) with “rock flavor” and microbial contributions to the flavor
10.1016/j.foodchem.2024.139376 · 2024 · External reference
Identification of key aroma compounds contributing to the pleasurable sensory experience of white peony tea using GC–MS, computational modeling, and sensory evaluation
10.1016/j.foodres.2025.116280 · 2025 · External reference
Characterization of key flavor compounds in cinnamon bark oil extracts using principal component analysis
10.1016/j.foodres.2024.115446 · 2025 · External reference
Discovery of antioxidant peptides from humulus scandens by multi-step virtual screening, molecular docking, ligand efficiency analysis, and molecular dynamics simulation
10.1016/j.prmcm.2025.100715 · 2025 · External reference
Differences of characteristic aroma compounds in rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation
10.1039/d1fo00165e · 2021 · External reference
Characterization of key aroma-active compounds in rough and moderate fire Rougui Wuyi rock tea (Camellia sinensis) by sensory-directed flavor analysis and elucidation of the influences of roasting on aroma
10.1021/acs.jafc.1c06066 · 2022 · External reference
Characterization of perceptual interactions among aroma compounds found in rose damascena and angelica dahurica root essential oil with threshold, S-curve, σ-τ plot and molecular docking
10.1016/j.foodres.2024.115447 · 2025 · External reference
Analysis of key substances of cinnamon-like fragrance and its formation rule in rougui wuyi rock tea
10.1016/j.lwt.2025.118876 · 2025 · External reference
Knowledge domain and emerging trends in monitoring of forest fires using remote sensing: A scientometric review based on CiteSpace analysis
2025 · External reference
Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis
10.1016/j.foodchem.2025.146023 · 2025 · External reference
Structural basis of ligand recognition and activation of the histamine receptor family
10.1038/s41467-024-52585-y · 2024 · External reference
Molecular sensory basis of the unique “cocoa aroma” in white tea: An integrated study combining HS-SPME-GC–MS, GC-O, molecular docking, and addition tests
10.1016/j.foodres.2025.116413 · 2025 · External reference