{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,12]],"date-time":"2026-05-12T04:58:41Z","timestamp":1778561921071,"version":"3.51.4"},"reference-count":50,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2016,1,12]],"date-time":"2016-01-12T00:00:00Z","timestamp":1452556800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2016,2]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Simultaneous distillation\u2010extraction (SDE) and solid phase micro extraction (SPME) are procedures used for the isolation of flavor compounds in foods. The purpose of this study was to optimize SDE conditions (solvent and time) and to compare SDE with SPME for the isolation of flavor compounds in Jin Xuan oolong tea using GC\u2010MS and GC\u2010O. The concentration of volatile compounds isolated with diethyl ether was higher (\n                    <jats:italic>P<\/jats:italic>\n                    &lt; 0.05) than for dichloromethane and concentration was higher at 40 min (\n                    <jats:italic>P<\/jats:italic>\n                    &lt; 0.05) than 20 or 60 min extractions. For SDE, 128 volatiles were identified using GC\u2010MS and 45 aroma active compounds using GC\u2010O.\n                    <jats:italic>Trans<\/jats:italic>\n                    \u2010nerolidol was the most abundant compound in oolong tea. The number of volatiles identified using GC\u2010MS was lower in SPME than SDE. For SPME, 59 volatiles and 41 aroma active compounds were identified. The composition of the volatiles isolated by the 2 methods differed considerably but provided complementary information.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.13203","type":"journal-article","created":{"date-parts":[[2016,1,12]],"date-time":"2016-01-12T21:58:29Z","timestamp":1452635909000},"source":"Crossref","is-referenced-by-count":50,"title":["SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea"],"prefix":"10.1111","volume":"81","author":[{"given":"Ershad","family":"Sheibani","sequence":"first","affiliation":[{"name":"Dept. of Food Science and Technology Virginia Tech  Blacksburg Va. U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Susan E.","family":"Duncan","sequence":"additional","affiliation":[{"name":"Dept. of Food Science and Technology Virginia Tech  Blacksburg Va. U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"David D.","family":"Kuhn","sequence":"additional","affiliation":[{"name":"Dept. of Food Science and Technology Virginia Tech  Blacksburg Va. U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Andrea M.","family":"Dietrich","sequence":"additional","affiliation":[{"name":"Dept. of Civil and Environmental Engineering Virginia Tech  Blacksburg Va. U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sean F.","family":"O'Keefe","sequence":"additional","affiliation":[{"name":"Dept. of Food Science and Technology Virginia Tech  Blacksburg Va. U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2016,1,12]]},"reference":[{"key":"e_1_2_5_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.parint.2010.02.006"},{"key":"e_1_2_5_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf9504172"},{"key":"e_1_2_5_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(02)00340-0"},{"key":"e_1_2_5_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fitote.2007.11.002"},{"key":"e_1_2_5_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.07.014"},{"key":"e_1_2_5_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.07.007"},{"key":"e_1_2_5_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2014.02.058"},{"key":"e_1_2_5_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.radphyschem.2010.08.008"},{"key":"e_1_2_5_10_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1097-0010(199806)77:2<259::AID-JSFA36>3.0.CO;2-Q"},{"key":"e_1_2_5_11_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.1826"},{"key":"e_1_2_5_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.5b02741"},{"key":"e_1_2_5_13_1","doi-asserted-by":"publisher","DOI":"10.1271\/bbb.60.1810"},{"key":"e_1_2_5_14_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129509541056"},{"issue":"2","key":"e_1_2_5_15_1","first-page":"134","article-title":"Study on sense experience and chemical characteristics of yanyun and yinyun in oolong tea","volume":"29","author":"Huang JA","year":"2003","journal-title":"J Hunan Agric Univ"},{"key":"e_1_2_5_16_1","doi-asserted-by":"publisher","DOI":"10.1021\/ja804503f"},{"key":"e_1_2_5_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(00)00309-5"},{"key":"e_1_2_5_18_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf001321x"},{"key":"e_1_2_5_19_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00049a037"},{"key":"e_1_2_5_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.05.012"},{"key":"e_1_2_5_21_1","doi-asserted-by":"publisher","DOI":"10.1515\/znc-2007-7-812"},{"key":"e_1_2_5_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2008.06.063"},{"key":"e_1_2_5_23_1","doi-asserted-by":"publisher","DOI":"10.1631\/jzus.B1200086"},{"key":"e_1_2_5_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.02.128"},{"key":"e_1_2_5_25_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02491007"},{"key":"e_1_2_5_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.11.010"},{"key":"e_1_2_5_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.12.065"},{"key":"e_1_2_5_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2008.11.006"},{"key":"e_1_2_5_29_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf000896r"},{"key":"e_1_2_5_30_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf960543l"},{"key":"e_1_2_5_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2007.10.006"},{"key":"e_1_2_5_32_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0116303"},{"key":"e_1_2_5_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.09.074"},{"key":"e_1_2_5_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(97)00229-X"},{"key":"e_1_2_5_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.03.071"},{"issue":"7","key":"e_1_2_5_36_1","first-page":"1085","article-title":"Investigation of anticancer and antiviral properties of selected aroma samples","volume":"3","author":"Ryabchenko B","year":"2008","journal-title":"Nat Prod Commun"},{"key":"e_1_2_5_37_1","doi-asserted-by":"publisher","DOI":"10.6090\/jarq.38.271"},{"key":"e_1_2_5_38_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf050294d"},{"key":"e_1_2_5_39_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.307"},{"key":"e_1_2_5_40_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf010235"},{"key":"e_1_2_5_41_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2004.tb09894.x"},{"key":"e_1_2_5_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.12.054"},{"key":"e_1_2_5_43_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2010.02224.x"},{"key":"e_1_2_5_44_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2011.02629.x"},{"key":"e_1_2_5_45_1","doi-asserted-by":"publisher","DOI":"10.1002\/1521-3803(20020901)46:5<357::AID-FOOD357>3.0.CO;2-W"},{"issue":"51","key":"e_1_2_5_46_1","first-page":"11333","article-title":"Study on flavour volatiles of \u03b3\u2010aminobutyric acid (GABA) green tea","volume":"11","author":"Zeng Z","year":"2012","journal-title":"Afr J Biotechnol"},{"key":"e_1_2_5_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2013.06.022"},{"key":"e_1_2_5_48_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.microc.2009.12.017"},{"key":"e_1_2_5_49_1","doi-asserted-by":"publisher","DOI":"10.1365\/s10337-008-0732-1"},{"key":"e_1_2_5_50_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.5b02358"},{"key":"e_1_2_5_51_1","doi-asserted-by":"publisher","DOI":"10.1002\/jssc.201100303"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2F1750-3841.13203","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.13203","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T19:05:24Z","timestamp":1762196724000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.13203"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,1,12]]},"references-count":50,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2016,2]]}},"alternative-id":["10.1111\/1750-3841.13203"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.13203","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2016,1,12]]}}}