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References from Comparative Study on Taste and Odor Flavor Compounds of Chrysanthemums from Five Different Varieties Using UPLC-Q-TOF-MS, GC-MS, E-Tongue, E-Nose, and Chemometrics. Local targets link to admitted publications; unresolved targets remain external evidence.
Quality grading of “Fubaiju” based on inflorescence diameter and content of polyphenolic substances
10.1021/acsomega.5c04315 · 2025 · External reference
UHPLC-QTOF-MS-based untargeted metabolomics and mineral element analysis insight into the geographical differences of Chrysanthemum morifolium Ramat. cv. “Hangbaiju” from different origins
10.1016/j.foodres.2022.112186 · 2023 · External reference
The formation process of green substances in Chrysanthemum morifolium tea
10.1016/j.foodchem.2020.127028 · 2020 · External reference
10.3389/fchem.2021.689254
10.3389/fchem.2021.689254 · External reference
Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography-olfactometry, gas chromatography-mass spectrometry and their correlation with sensory attributes
10.1016/j.jchromb.2015.12.029 · 2016 · External reference
10.3390/molecules23112933
10.3390/molecules23112933 · External reference
Study on the chemical profile of Chrysanthemum (Chrysanthemum morifolium) and the evaluation of the similarities and differences between different cultivars
10.1002/cbdv.202200252 · 2022 · External reference
An integration of UPLC-DAD/ESI-Q-TOF MS, GC-MS, and PCA analysis for quality evaluation and identification of cultivars of Chrysanthemi Flos (Juhua)
10.1016/j.phymed.2018.12.026 · 2019 · External reference
Aroma profiling of Chinese Chrysanthemum (Chrysanthemum morifolium Ramat.) using flavoromics analysis
10.1016/j.jfca.2024.107014 · 2025 · External reference
Comparative investigation of aroma characteristics of six chrysanthemum species based on sensory evaluation and multivariate statistical analysis to provide a strategy for the cultivation of sweet-scented chrysanthemums
10.1016/j.foodchem.2025.143900 · 2025 · External reference
10.3389/fnut.2026.1832965
10.3389/fnut.2026.1832965 · External reference
Comparison of volatile compounds in Chrysanthemum nankingense during storage based on HS-SPME-GC-MS and E-nose
10.1007/s11694-023-01847-2 · 2023 · External reference
A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics
10.1016/j.foodchem.2022.132519 · 2022 · External reference
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
10.1016/j.foodchem.2023.136257 · 2023 · External reference
10.3389/fphar.2022.794277
10.3389/fphar.2022.794277 · External reference
Characterization of key odorants in Chinese Texiang aroma and flavor type Baijiu (Chinese liquor) by means of a molecular sensory science approach
10.1021/acs.jafc.3c07053 · 2024 · External reference
Chemical composition and antibacterial and antiulcerative colitis activities of essential oil from Pruni Semen
10.1021/acs.jafc.3c06442 · 2024 · External reference
Removal of phthalic acid esters from sea buckthorn (Hippophae rhamnoides L.) pulp oil by steam distillation and molecular distillation
10.1016/j.foodchem.2019.05.091 · 2019 · External reference
10.3389/fpls.2025.1600491
10.3389/fpls.2025.1600491 · External reference
UHPLC Q-Exactive MS-based spleen metabolomics and lipidomics to explore the effect mechanisms of Danggui Buxue Decoction in anemia mice
10.1016/j.jpba.2020.113234 · 2020 · External reference
Fluorescence quenching by competitive absorption between solid foods: Rapid and non-destructive determination of maize flour adulterated in turmeric powder
10.1016/j.foodchem.2021.131887 · 2022 · External reference
Identification of the phenolic components of chrysanthemum flower (54.)
10.1016/j.foodchem.2009.09.083 · 2010 · External reference
Quality control of herbal medicines
10.1016/s1570-0232(04)00676-2 · 2004 · External reference
Comparative evaluation of cultivars of Chrysanthemum morifolium flowers by HPLC-DAD-ESI/MS analysis and antiallergic assay
10.1021/jf304080v · 2012 · External reference
10.3390/molecules22101790
10.3390/molecules22101790 · External reference
10.3390/molecules26237113
10.3390/molecules26237113 · External reference
Electronic noses for food quality: A review
10.1016/j.jfoodeng.2014.07.019 · 2015 · External reference
Coupling electronic nose with GC-MS improves flavor recognition and grade differentiation of Zhenjiang aromatic vinegar
10.1111/jfpe.13806 · 2021 · External reference
An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars
10.1016/j.foodchem.2015.07.133 · 2016 · External reference
The current practice in the application of chemometrics for correlation of sensory and gas chromatographic data
10.1016/j.foodchem.2016.04.134 · 2016 · External reference
Identification of coffee compounds that suppress bitterness of brew
10.1016/j.foodchem.2021.129225 · 2021 · External reference
Association between chemistry and taste of tea: A review
10.1016/j.tifs.2020.05.015 · 2020 · External reference
Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking
10.1016/j.foodres.2023.112760 · 2023 · External reference
Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites
10.1016/j.foodres.2021.110613 · 2021 · External reference
Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors
10.1111/1750-3841.16470 · 2023 · External reference
10.3390/molecules27072120
10.3390/molecules27072120 · External reference
Understanding the formation mechanism of oolong tea characteristic non-volatile chemical constituents during manufacturing processes by using integrated widely-targeted metabolome and DIA proteome analysis
10.1016/j.foodchem.2019.125941 · 2020 · External reference
10.3390/molecules24142574
10.3390/molecules24142574 · External reference
Identification of floral scent in chrysanthemum cultivars and wild relatives by gas chromatography-mass spectrometry
10.3390/molecules20045346 · 2015 · External reference
Study on the chemical profile of Chrysanthemum (Chrysanthemum morifolium) and the evaluation of the similarities and differences between different cultivars
10.1002/cbdv.202200252 · ExternalCitation · doi-reference
Comparison of volatile compounds in Chrysanthemum nankingense during storage based on HS-SPME-GC-MS and E-nose
10.1007/s11694-023-01847-2 · ExternalCitation · doi-reference
Identification of the phenolic components of chrysanthemum flower (54.)
10.1016/j.foodchem.2009.09.083 · ExternalCitation · doi-reference
An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars
10.1016/j.foodchem.2015.07.133 · ExternalCitation · doi-reference
The current practice in the application of chemometrics for correlation of sensory and gas chromatographic data
10.1016/j.foodchem.2016.04.134 · ExternalCitation · doi-reference
Removal of phthalic acid esters from sea buckthorn (Hippophae rhamnoides L.) pulp oil by steam distillation and molecular distillation
10.1016/j.foodchem.2019.05.091 · ExternalCitation · doi-reference
Understanding the formation mechanism of oolong tea characteristic non-volatile chemical constituents during manufacturing processes by using integrated widely-targeted metabolome and DIA proteome analysis
10.1016/j.foodchem.2019.125941 · ExternalCitation · doi-reference
The formation process of green substances in Chrysanthemum morifolium tea
10.1016/j.foodchem.2020.127028 · ExternalCitation · doi-reference
Identification of coffee compounds that suppress bitterness of brew
10.1016/j.foodchem.2021.129225 · ExternalCitation · doi-reference
Fluorescence quenching by competitive absorption between solid foods: Rapid and non-destructive determination of maize flour adulterated in turmeric powder
10.1016/j.foodchem.2021.131887 · ExternalCitation · doi-reference
A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics
10.1016/j.foodchem.2022.132519 · ExternalCitation · doi-reference
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
10.1016/j.foodchem.2023.136257 · ExternalCitation · doi-reference
Comparative investigation of aroma characteristics of six chrysanthemum species based on sensory evaluation and multivariate statistical analysis to provide a strategy for the cultivation of sweet-scented chrysanthemums
10.1016/j.foodchem.2025.143900 · ExternalCitation · doi-reference
Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites
10.1016/j.foodres.2021.110613 · ExternalCitation · doi-reference
UHPLC-QTOF-MS-based untargeted metabolomics and mineral element analysis insight into the geographical differences of Chrysanthemum morifolium Ramat. cv. “Hangbaiju” from different origins
10.1016/j.foodres.2022.112186 · ExternalCitation · doi-reference
Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking
10.1016/j.foodres.2023.112760 · ExternalCitation · doi-reference
Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography-olfactometry, gas chromatography-mass spectrometry and their correlation with sensory attributes
10.1016/j.jchromb.2015.12.029 · ExternalCitation · doi-reference
Aroma profiling of Chinese Chrysanthemum (Chrysanthemum morifolium Ramat.) using flavoromics analysis
10.1016/j.jfca.2024.107014 · ExternalCitation · doi-reference
Electronic noses for food quality: A review
10.1016/j.jfoodeng.2014.07.019 · ExternalCitation · doi-reference
UHPLC Q-Exactive MS-based spleen metabolomics and lipidomics to explore the effect mechanisms of Danggui Buxue Decoction in anemia mice
10.1016/j.jpba.2020.113234 · ExternalCitation · doi-reference
An integration of UPLC-DAD/ESI-Q-TOF MS, GC-MS, and PCA analysis for quality evaluation and identification of cultivars of Chrysanthemi Flos (Juhua)
10.1016/j.phymed.2018.12.026 · ExternalCitation · doi-reference
Association between chemistry and taste of tea: A review
10.1016/j.tifs.2020.05.015 · ExternalCitation · doi-reference
Quality control of herbal medicines
10.1016/s1570-0232(04)00676-2 · ExternalCitation · doi-reference
Chemical composition and antibacterial and antiulcerative colitis activities of essential oil from Pruni Semen
10.1021/acs.jafc.3c06442 · ExternalCitation · doi-reference
Characterization of key odorants in Chinese Texiang aroma and flavor type Baijiu (Chinese liquor) by means of a molecular sensory science approach
10.1021/acs.jafc.3c07053 · ExternalCitation · doi-reference
Quality grading of “Fubaiju” based on inflorescence diameter and content of polyphenolic substances
10.1021/acsomega.5c04315 · ExternalCitation · doi-reference
Comparative evaluation of cultivars of Chrysanthemum morifolium flowers by HPLC-DAD-ESI/MS analysis and antiallergic assay
10.1021/jf304080v · ExternalCitation · doi-reference
Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors
10.1111/1750-3841.16470 · ExternalCitation · doi-reference
Coupling electronic nose with GC-MS improves flavor recognition and grade differentiation of Zhenjiang aromatic vinegar
10.1111/jfpe.13806 · ExternalCitation · doi-reference
10.3389/fchem.2021.689254
10.3389/fchem.2021.689254 · ExternalCitation · doi-reference
10.3389/fnut.2026.1832965
10.3389/fnut.2026.1832965 · ExternalCitation · doi-reference
10.3389/fphar.2022.794277
10.3389/fphar.2022.794277 · ExternalCitation · doi-reference
10.3389/fpls.2025.1600491
10.3389/fpls.2025.1600491 · ExternalCitation · doi-reference
Identification of floral scent in chrysanthemum cultivars and wild relatives by gas chromatography-mass spectrometry
10.3390/molecules20045346 · ExternalCitation · doi-reference
10.3390/molecules22101790
10.3390/molecules22101790 · ExternalCitation · doi-reference
10.3390/molecules23112933
10.3390/molecules23112933 · ExternalCitation · doi-reference
10.3390/molecules24142574
10.3390/molecules24142574 · ExternalCitation · doi-reference
10.3390/molecules26237113
10.3390/molecules26237113 · ExternalCitation · doi-reference
10.3390/molecules27072120
10.3390/molecules27072120 · ExternalCitation · doi-reference
