{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T17:01:41Z","timestamp":1791910901522,"version":"4.3.4"},"reference-count":29,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,10,1]],"date-time":"2024-10-01T00:00:00Z","timestamp":1727740800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,10,1]],"date-time":"2024-10-01T00:00:00Z","timestamp":1727740800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,5,27]],"date-time":"2024-05-27T00:00:00Z","timestamp":1716768000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2024,10]]},"DOI":"10.1016\/j.fochx.2024.101519","type":"journal-article","created":{"date-parts":[[2024,5,29]],"date-time":"2024-05-29T23:40:15Z","timestamp":1717026015000},"page":"101519","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":19,"special_numbering":"C","title":["Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye"],"prefix":"10.1016","volume":"23","author":[{"given":"Lilei","family":"Wang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jialing","family":"Xie","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiwei","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiajing","family":"Hu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongwen","family":"Jiang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinjin","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huarong","family":"Tong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haibo","family":"Yuan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanqin","family":"Yang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2024.101519_bb0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.molliq.2019.111679","article-title":"A ligand based innovative composite material for selective lead(II) capturing from wastewater","volume":"294","author":"Awual","year":"2019","journal-title":"Journal of Molecular Liquids"},{"key":"10.1016\/j.fochx.2024.101519_bb0010","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1016\/j.jfoodeng.2014.06.004","article-title":"Artificial flavor perception of black tea using fusion of electronic nose and tongue response: A Bayesian statistical approach","volume":"142","author":"Banerjee","year":"2014","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.fochx.2024.101519_bb0015","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112496","article-title":"Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis","volume":"153","author":"Chen","year":"2022","journal-title":"LWT- Food Science and Technology"},{"issue":"4","key":"10.1016\/j.fochx.2024.101519_bb0020","doi-asserted-by":"crossref","first-page":"354","DOI":"10.3746\/pnf.2022.27.4.354","article-title":"Recent applications of potentiometric electronic tongue and electronic nose in sensory evaluation","volume":"27","author":"Cho","year":"2022","journal-title":"Preventive Nutrition and Food Science"},{"key":"10.1016\/j.fochx.2024.101519_bb0025","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1016\/j.foodchem.2017.10.148","article-title":"An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on \u03b1-glucosidase and \u03b1-amylase","volume":"246","author":"Guo","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101519_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.molliq.2022.121125","article-title":"Sustainable ligand-modified based composite material for the selective and effective cadmium (II) capturing from wastewater","volume":"371","author":"Hasan","year":"2023","journal-title":"Journal of Molecular Liquids"},{"key":"10.1016\/j.fochx.2024.101519_bb0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.molstruc.2022.134795","article-title":"Assessing sustainable lutetium (III) ions adsorption and recovery using novel composite hybrid nanomaterials","volume":"1276","author":"Hasan","year":"2023","journal-title":"Journal of Molecular Structure"},{"key":"10.1016\/j.fochx.2024.101519_bb0040","article-title":"The heavy lanthanide of thulium (III) separation and recovery using specific ligand-based facial composite adsorbent","volume":"667","author":"Kubra","year":"2023","journal-title":"Colloids and Surfaces a-Physicochemical and Engineering Aspects"},{"key":"10.1016\/j.fochx.2024.101519_bb0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2019.108768","article-title":"Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics","volume":"118","author":"Ouyang","year":"2020","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.fochx.2024.101519_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.molliq.2023.122854","article-title":"Toxic cadmium (II) monitoring and removal from aqueous solution using ligand-based facial composite adsorbent","volume":"389","author":"Sheikh","year":"2023","journal-title":"Journal of Molecular Liquids"},{"key":"10.1016\/j.fochx.2024.101519_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfoodeng.2021.110846","article-title":"Intelligent green tea fixation with sensor fusion technology","volume":"317","author":"Song","year":"2022","journal-title":"Journal of Food Engineering"},{"issue":"5","key":"10.1016\/j.fochx.2024.101519_bb0060","doi-asserted-by":"crossref","first-page":"2596","DOI":"10.1002\/jsfa.9475","article-title":"Using stable isotope signatures to delineate the geographic point-of-origin of Keemun black tea","volume":"99","author":"Peng","year":"2019","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"10","key":"10.1016\/j.fochx.2024.101519_bb0065","doi-asserted-by":"crossref","first-page":"2301","DOI":"10.1021\/acs.jafc.6b03554","article-title":"The odorant (R)-citronellal attenuates caffeine bitterness by inhibiting the bitter receptors TAS2R43 and TAS2R46","volume":"66","author":"Suess","year":"2018","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"5","key":"10.1016\/j.fochx.2024.101519_bb0070","doi-asserted-by":"crossref","first-page":"628","DOI":"10.3390\/foods11050628","article-title":"Characterization and quantitative comparison of key aroma volatiles in fresh and 1-year-stored Keemun black tea infusions: Insights to aroma transformation during storage","volume":"11","author":"Tao","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2024.101519_bb0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.cofs.2022.100978","article-title":"New methods to assess sensory responses: A brief review of innovative techniques in sensory evaluation","volume":"49","author":"Torrico","year":"2023","journal-title":"Current Opinion in Food Science"},{"key":"10.1016\/j.fochx.2024.101519_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2023.115039","article-title":"Volatile profile characterization during the drying process of black tea by integrated volatolomics analysis","volume":"184","author":"Wang","year":"2023","journal-title":"LWT- Food Science and Technology"},{"issue":"2","key":"10.1016\/j.fochx.2024.101519_bb0085","doi-asserted-by":"crossref","first-page":"274","DOI":"10.1111\/j.1365-2621.1975.tb02181.x","article-title":"Aroma quality evaluation of high-quality and quality-deficient black tea by electronic nose coupled with gas chromatography-mass spectrometry","volume":"45","author":"Wang","year":"2024","journal-title":"Food Science"},{"issue":"20","key":"10.1016\/j.fochx.2024.101519_bb0090","doi-asserted-by":"crossref","first-page":"7764","DOI":"10.3390\/s22207764","article-title":"Classification of tea leaves based on fluorescence imaging and convolutional neural networks","volume":"22","author":"Wei","year":"2022","journal-title":"Sensors"},{"key":"10.1016\/j.fochx.2024.101519_bb0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136641","article-title":"Characterization of the key odorants in floral aroma green tea based on GC-E-nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing","volume":"427","author":"Xie","year":"2023","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101519_bb0100","doi-asserted-by":"crossref","first-page":"482","DOI":"10.1016\/j.foodchem.2019.03.080","article-title":"The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics","volume":"289","author":"Xu","year":"2019","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101519_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109656","article-title":"Aroma dynamic characteristics during the process of variable-temperature final firing of congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry","volume":"137","author":"Yang","year":"2020","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101519_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132813","article-title":"Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-nose, GC-IMS, and GC \u00d7 GC-TOFMS","volume":"387","author":"Yang","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101519_bb0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137124","article-title":"Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis","volume":"432","author":"Yang","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101519_bb0120","article-title":"Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing","volume":"22","author":"Yang","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2024.101519_bb0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113492","article-title":"Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis","volume":"163","author":"Yang","year":"2022","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.fochx.2024.101519_bb0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.compag.2021.106297","article-title":"Synergetic application of E-tongue and E-eye based on deep learning to discrimination of Pu-erh tea storage time","volume":"187","author":"Yang","year":"2021","journal-title":"Computers and Electronics in Agriculture"},{"key":"10.1016\/j.fochx.2024.101519_bb0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.112387","article-title":"Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation","volume":"164","author":"Yao","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101519_bb0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.sna.2022.114134","article-title":"Olfactory-taste synesthesia model: An integrated method for flavor responses of electronic nose and electronic tongue","volume":"350","author":"Zheng","year":"2023","journal-title":"Sensors and Actuators A: Physical"},{"issue":"34","key":"10.1016\/j.fochx.2024.101519_bb0145","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-Olfactometry, GC-FPD, and GC-MS","volume":"63","author":"Zhu","year":"2015","journal-title":"Journal of Agricultural and Food Chemistry"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524004061?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524004061?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2024,10,23]],"date-time":"2024-10-23T10:03:29Z","timestamp":1729677809000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157524004061"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,10]]},"references-count":29,"alternative-id":["S2590157524004061"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101519","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2024,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101519","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"101519"}}