Chenxi Gao

Fuzhou, China

Last Updated: 09/26/2026

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Found 11 publications

Identification of key aroma compounds contributing to pleasant sensory experience in purple-leaf white tea based on comprehensive sensory evaluation, GC-MS, and computational modeling.

Identification of key aroma compounds contributing to pleasant sensory experience in purple-leaf white tea based on comprehensive sensory evaluation, GC-MS, and computational modeling.

Journal: Food chemistry

Published: November 05, 2025

Metabolome technology reveals the material basis for the formation of characteristic flavors in four types of purple teas.

Metabolome technology reveals the material basis for the formation of characteristic flavors in four types of purple teas.

Journal: Food chemistry: X

Published: October 08, 2025

Integrated Volatile Metabolomics and Transcriptomics Analyses Revealed the Regulatory Mechanism of Aroma Compound Synthesis Induced by Microenvironmental Changes in Purple Tea Leaves.

Integrated Volatile Metabolomics and Transcriptomics Analyses Revealed the Regulatory Mechanism of Aroma Compound Synthesis Induced by Microenvironmental Changes in Purple Tea Leaves.

Journal: Plant, cell & environment

Published: March 12, 2025

Profiling of Potential Anti-Diabetic Active Compounds in White Tea: An Integrated Study of Polyphenol-Targeted Metabolomics, Network Pharmacology, and Computer Simulation.

Profiling of Potential Anti-Diabetic Active Compounds in White Tea: An Integrated Study of Polyphenol-Targeted Metabolomics, Network Pharmacology, and Computer Simulation.

Journal: Foods (Basel, Switzerland)

Published: September 21, 2024

The effect of different drying temperatures on flavonoid glycosides in white tea: A targeted metabolomics, molecular docking, and simulated reaction study.

The effect of different drying temperatures on flavonoid glycosides in white tea: A targeted metabolomics, molecular docking, and simulated reaction study.

Journal: Food research international (Ottawa, Ont.)

Published: April 11, 2024

Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea.

Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea.

Journal: Foods (Basel, Switzerland)

Published: March 23, 2024

Transcriptome and metabolome reveal the effects of ABA promotion and inhibition on flavonoid and amino acid metabolism in tea plant.

Transcriptome and metabolome reveal the effects of ABA promotion and inhibition on flavonoid and amino acid metabolism in tea plant.

Journal: Tree physiology

Published: January 07, 2024

The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering.

The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering.

Journal: Food chemistry

Published: September 26, 2023

The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging.

The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging.

Journal: Food chemistry

Published: June 12, 2023

High Light Intensity Triggered Abscisic Acid Biosynthesis Mediates Anthocyanin Accumulation in Young Leaves of Tea Plant (Camellia sinensis).

High Light Intensity Triggered Abscisic Acid Biosynthesis Mediates Anthocyanin Accumulation in Young Leaves of Tea Plant (Camellia sinensis).

Journal: Antioxidants (Basel, Switzerland)

Published: December 30, 2022

Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea).

Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea).

Journal: Foods (Basel, Switzerland)

Published: August 03, 2022

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Last Updated: 09/26/2026