Litcius/Paper detail

Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking

Zuobing Xiao, T. Y. Shen, Qinfei Ke, XiaoJie Shen, EnQing Yang, ZhenChun Sun, Yunwei Niu, Jiancai Zhu

2024European Food Research and Technology32 citationsDOI

Topics & Concepts

GeraniolChemistryAromaFlavorDimethyl sulfideChromatographyOdorGas chromatography–mass spectrometryHydrogen sulfideMass spectrometryOrganic chemistryFood scienceEssential oilSulfurOlfactory and Sensory Function StudiesAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques
Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking | Litcius