{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T16:06:39Z","timestamp":1789574799427,"version":"build-2803163510"},"reference-count":42,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2022,1,1]],"date-time":"2022-01-01T00:00:00Z","timestamp":1640995200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2022,1,1]],"date-time":"2022-01-01T00:00:00Z","timestamp":1640995200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2022,6,29]],"date-time":"2022-06-29T00:00:00Z","timestamp":1656460800000},"content-version":"vor","delay-in-days":179,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005196","name":"Chinese Academy of Agricultural Sciences","doi-asserted-by":"publisher","award":["CAAS-ASTIP-2014-TRICAAS"],"award-info":[{"award-number":["CAAS-ASTIP-2014-TRICAAS"]}],"id":[{"id":"10.13039\/501100005196","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010203","name":"Agriculture Research System of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100010203","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Current Research in Food Science"],"published-print":{"date-parts":[[2022]]},"DOI":"10.1016\/j.crfs.2022.06.012","type":"journal-article","created":{"date-parts":[[2022,7,8]],"date-time":"2022-07-08T13:28:50Z","timestamp":1657286930000},"page":"1098-1107","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":53,"special_numbering":"C","title":["Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science"],"prefix":"10.1016","volume":"5","author":[{"given":"Yali","family":"Shi","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yin","family":"Zhu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanjun","family":"Ma","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhi","family":"Lin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haipeng","family":"Lv","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.crfs.2022.06.012_bib1","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/j.foodchem.2015.03.005","article-title":"GC\u2013MS\u2013olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)","volume":"182","author":"Amanpour","year":"2015","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2022.06.012_bib2","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.125282","article-title":"Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science","volume":"301","author":"An","year":"2019","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2022.06.012_bib3","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130055","article-title":"Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS","volume":"361","author":"Chen","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2022.06.012_bib4","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109761","article-title":"Volatile profiles of two genotype Agaricus bisporus species at different growth stages","volume":"140","author":"Feng","year":"2021","journal-title":"Food Res. Int."},{"issue":"18","key":"10.1016\/j.crfs.2022.06.012_bib5","doi-asserted-by":"crossref","first-page":"5168","DOI":"10.1021\/acs.jafc.0c01300","article-title":"Characterization of the key odorants in a high-grade Chinese green tea beverage (Camellia sinensis; Jingshan cha) by means of the sensomics approach and elucidation of odorant changes in tea leaves caused by the tea manufacturing process","volume":"68","author":"Flaig","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.crfs.2022.06.012_bib6","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130328","article-title":"Aroma profiles of green tea made with fresh tea leaves plucked in summer","volume":"363","author":"Guo","year":"2021","journal-title":"Food Chem."},{"issue":"1","key":"10.1016\/j.crfs.2022.06.012_bib7","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.fshw.2015.04.001","article-title":"Tea aroma formation","volume":"4","author":"Ho","year":"2015","journal-title":"Food Sci. Hum. Wellness"},{"key":"10.1016\/j.crfs.2022.06.012_bib8","doi-asserted-by":"crossref","first-page":"488","DOI":"10.1016\/j.foodchem.2013.08.087","article-title":"Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction\u2013gas chromatography\u2013olfactometry","volume":"145","author":"Kang","year":"2014","journal-title":"Food Chem."},{"issue":"3","key":"10.1016\/j.crfs.2022.06.012_bib9","doi-asserted-by":"crossref","first-page":"601","DOI":"10.1016\/j.foodchem.2010.04.077","article-title":"Formation of damascenone derived from glycosidically bound precursors in green tea infusions","volume":"123","author":"Kinoshita","year":"2010","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2022.06.012_bib10","series-title":"Green Tea Processing Technology and Equipment","author":"Lin","year":"2020"},{"key":"10.1016\/j.crfs.2022.06.012_bib11","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128565","article-title":"Enzymatic hydrolysis and auto-isomerization during \u03b2-glucosidase treatment improve the aroma of instant white tea infusion","volume":"342","author":"Ni","year":"2021","journal-title":"Food Chem."},{"issue":"9","key":"10.1016\/j.crfs.2022.06.012_bib12","doi-asserted-by":"crossref","first-page":"1631","DOI":"10.1271\/bbb.63.1631","article-title":"(Z)-3-Hexenyl and trans-linalool 3, 7-oxide \u03b2-primeverosides isolated as aroma precursors from leaves of a green tea cultivar","volume":"63","author":"Nishikitani","year":"1999","journal-title":"Biosci., Biotechnol., Biochem."},{"issue":"28","key":"10.1016\/j.crfs.2022.06.012_bib13","doi-asserted-by":"crossref","first-page":"7249","DOI":"10.1021\/acs.jafc.8b02182","article-title":"Recent developments of stir bar sorptive extraction for food applications: extension to polar solutes","volume":"66","author":"Ochiai","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.crfs.2022.06.012_bib14","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.chroma.2013.09.070","article-title":"Multi-stir bar sorptive extraction for analysis of odor compounds in aqueous samples","volume":"1315","author":"Ochiai","year":"2013","journal-title":"J. Chromatogr. A"},{"key":"10.1016\/j.crfs.2022.06.012_bib15","doi-asserted-by":"crossref","DOI":"10.1016\/j.chroma.2020.461475","article-title":"Fractionated stir bar sorptive extraction using conventional and solvent-assisted approaches for enhanced identification capabilities of aroma compounds in beverages","volume":"1628","author":"Ochiai","year":"2020","journal-title":"J. Chromatogr. A"},{"issue":"1","key":"10.1016\/j.crfs.2022.06.012_bib16","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/S0308-8146(01)00303-X","article-title":"Carotenoid composition, distribution and degradation to flavour volatiles during black tea manufacture and the effect of carotenoid supplementation on tea quality and aroma","volume":"78","author":"Ravichandran","year":"2002","journal-title":"Food Chem."},{"issue":"2","key":"10.1016\/j.crfs.2022.06.012_bib17","doi-asserted-by":"crossref","first-page":"424","DOI":"10.1006\/abbi.2001.2695","article-title":"Effect of drinking green tea on age-associated accumulation of Maillard-type fluorescence and carbonyl groups in rat aortic and skin collagen","volume":"397","author":"Song","year":"2002","journal-title":"Arch. Biochem. Biophys."},{"key":"10.1016\/j.crfs.2022.06.012_bib42","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/j.foodres.2018.07.037","article-title":"GC-O-MS technique and its applications in food flavor analysis","volume":"114","author":"Song","year":"2018","journal-title":"Food Res. Int."},{"key":"10.1016\/j.crfs.2022.06.012_bib18","series-title":"The Technology of Food Flavoring","author":"Sun","year":"2017"},{"issue":"12","key":"10.1016\/j.crfs.2022.06.012_bib19","first-page":"151","article-title":"Analysis of aroma quality of steamed green tea and roasted Xinyang Maojian tea by GC-MS","volume":"35","author":"Sun","year":"2014","journal-title":"Food Sci. (N. Y.)"},{"key":"10.1016\/j.crfs.2022.06.012_bib20","series-title":"Compilations of Flavor Threshold Values in Water and Other Media (Second Enlarged and Revised Edition)","author":"Van Gemert","year":"2013"},{"key":"10.1016\/j.crfs.2022.06.012_bib21","series-title":"Tea Biochemistry","author":"Wan","year":"2003"},{"issue":"13","key":"10.1016\/j.crfs.2022.06.012_bib22","doi-asserted-by":"crossref","first-page":"4492","DOI":"10.1002\/jsfa.7663","article-title":"Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS\u2010SPME and GC\u2010MS","volume":"96","author":"Wang","year":"2016","journal-title":"J. Sci. Food Agric."},{"issue":"11","key":"10.1016\/j.crfs.2022.06.012_bib23","doi-asserted-by":"crossref","first-page":"5411","DOI":"10.1021\/jf000443m","article-title":"Analysis of glycosidically bound aroma precursors in tea leaves. 1. Qualitative and quantitative analyses of glycosides with aglycons as aroma compounds","volume":"48","author":"Wang","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.crfs.2022.06.012_bib24","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2019.108908","article-title":"Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC\u2013MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination","volume":"130","author":"Wang","year":"2020","journal-title":"Food Res. Int."},{"issue":"22","key":"10.1016\/j.crfs.2022.06.012_bib25","first-page":"219","article-title":"Analysis of volatile composition and key aroma compounds of green teas with fresh scent flavour","volume":"40","author":"Wang","year":"2019","journal-title":"Food Sci. (N. Y.)"},{"issue":"4","key":"10.1016\/j.crfs.2022.06.012_bib26","doi-asserted-by":"crossref","first-page":"1029","DOI":"10.1021\/acs.jafc.8b06146","article-title":"Recent advances in the understanding of the health benefits and molecular mechanisms associated with green tea polyphenols","volume":"67","author":"Xing","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.crfs.2022.06.012_bib27","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111055","article-title":"Studies of quality development and major chemical composition of green tea processed from tea with different shoot maturity","volume":"142","author":"Xu","year":"2021","journal-title":"LWT--Food Sci. Technol."},{"key":"10.1016\/j.crfs.2022.06.012_bib28","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129186","article-title":"Characterizing volatile metabolites in raw Pu\u2019er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach","volume":"350","author":"Xu","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2022.06.012_bib29","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.110478","article-title":"Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis","volume":"137","author":"Yang","year":"2021","journal-title":"LWT--Food Sci. Technol."},{"key":"10.1016\/j.crfs.2022.06.012_bib30","article-title":"Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry","author":"Yang","year":"2021","journal-title":"LWT--Food Sci. Technol."},{"key":"10.1016\/j.crfs.2022.06.012_bib31","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109167","article-title":"Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS\/MS","volume":"134","author":"Yang","year":"2020","journal-title":"Food Res. Int."},{"issue":"2","key":"10.1016\/j.crfs.2022.06.012_bib32","doi-asserted-by":"crossref","first-page":"585","DOI":"10.1016\/j.foodres.2013.02.011","article-title":"Recent studies of the volatile compounds in tea","volume":"53","author":"Yang","year":"2013","journal-title":"Food Res. Int."},{"issue":"1","key":"10.1016\/j.crfs.2022.06.012_bib33","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1016\/j.foodchem.2008.09.014","article-title":"Analysis of coumarin and its glycosidically bound precursor in Japanese green tea having sweet-herbaceous odour","volume":"114","author":"Yang","year":"2009","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2022.06.012_bib34","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129504","article-title":"Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: a primary study on the effects of geraniol and \u03b2-ionone on taste perception of black tea infusions","volume":"354","author":"Yu","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2022.06.012_bib35","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128752","article-title":"Uncovering reasons for differential accumulation of linalool in tea cultivars with different leaf area","volume":"345","author":"Zeng","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2022.06.012_bib36","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.126287","article-title":"Aroma enhancement of instant green tea infusion using \u03b2-glucosidase and \u03b2-xylosidase","volume":"315","author":"Zhang","year":"2020","journal-title":"Food Chem."},{"issue":"34","key":"10.1016\/j.crfs.2022.06.012_bib37","doi-asserted-by":"crossref","first-page":"7499","DOI":"10.1021\/acs.jafc.5b02358","article-title":"Comparison of aroma-active volatiles in oolong tea infusions using GC\u2013olfactometry, GC\u2013FPD, and GC\u2013MS","volume":"63","author":"Zhu","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.crfs.2022.06.012_bib38","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.seppur.2016.03.028","article-title":"Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry","volume":"164","author":"Zhu","year":"2016","journal-title":"Separ. Purif. Technol."},{"key":"10.1016\/j.crfs.2022.06.012_bib39","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1016\/j.foodres.2018.03.026","article-title":"Identification of key odorants responsible for chestnut-like aroma quality of green teas","volume":"108","author":"Zhu","year":"2018","journal-title":"Food Res. Int."},{"key":"10.1016\/j.crfs.2022.06.012_bib40","article-title":"Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach","author":"Zhu","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2022.06.012_bib41","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129428","article-title":"Roasting process shaping the chemical profile of roasted green tea and the association with aroma features","volume":"353","author":"Zhu","year":"2021","journal-title":"Food Chem."}],"container-title":["Current Research in Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2665927122001010?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2665927122001010?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,11,12]],"date-time":"2025-11-12T09:39:27Z","timestamp":1762940367000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2665927122001010"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022]]},"references-count":42,"alternative-id":["S2665927122001010"],"URL":"https:\/\/doi.org\/10.1016\/j.crfs.2022.06.012","relation":{},"ISSN":["2665-9271"],"issn-type":[{"value":"2665-9271","type":"print"}],"subject":[],"published":{"date-parts":[[2022]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science","name":"articletitle","label":"Article Title"},{"value":"Current Research in Food Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.crfs.2022.06.012","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2022 The Authors. Published by Elsevier B.V.","name":"copyright","label":"Copyright"}]}}