Jinjin Xue

Key Laboratory Of Tea Resources Comprehensive Utilization
Wuhan, 430064, China

Last Updated: 09/26/2026

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Found 23 publications

Processing technology as aroma architect: OAV fingerprints decode differentiation and compatibility of key odorants in Fuding Dabai tea via GC×GC-TOF-MS and sensomics.

Processing technology as aroma architect: OAV fingerprints decode differentiation and compatibility of key odorants in Fuding Dabai tea via GC×GC-TOF-MS and sensomics.

Journal: Food chemistry: X

Published: September 19, 2025

Yellowing treatment transforms sensory profile of Qianlin cha (Camellia cuspidata): Key aroma compounds and quality enhancement.

Yellowing treatment transforms sensory profile of Qianlin cha (Camellia cuspidata): Key aroma compounds and quality enhancement.

Journal: Food chemistry: X

Published: September 11, 2025

Lipid oxidation driven olefinic aldehyde biosynthesis shapes aged aroma in Qingzhuan tea.

Lipid oxidation driven olefinic aldehyde biosynthesis shapes aged aroma in Qingzhuan tea.

Journal: Food chemistry: X

Published: June 13, 2025

Amino acid transporter CsBAT links GABA accumulation to flavonoid metabolism in Camellia sinensis.

Amino acid transporter CsBAT links GABA accumulation to flavonoid metabolism in Camellia sinensis.

Journal: Horticulture research

Published: May 26, 2025

Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea.

Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea.

Journal: Metabolites

Published: February 02, 2025

Analysis of the Changes in Volatile Components During the Processing of Enshi Yulu Tea.

Analysis of the Changes in Volatile Components During the Processing of Enshi Yulu Tea.

Journal: Foods (Basel, Switzerland)

Published: November 10, 2024

Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis.

Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis.

Journal: Food research international (Ottawa, Ont.)

Published: October 28, 2024

Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile Fermentation.

Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile Fermentation.

Journal: Journal of agricultural and food chemistry

Published: September 13, 2024

Digital Prediction of the Purchase Price of Fresh Tea Leaves of Enshi Yulu Based on Near-Infrared Spectroscopy Combined with Multivariate Analysis.

Digital Prediction of the Purchase Price of Fresh Tea Leaves of Enshi Yulu Based on Near-Infrared Spectroscopy Combined with Multivariate Analysis.

Journal: Foods (Basel, Switzerland)

Published: September 07, 2023

Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation.

Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation.

Journal: Foods (Basel, Switzerland)

Published: August 21, 2023

Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis.

Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis.

Journal: Food chemistry: X

Published: June 29, 2023

Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis.

Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis.

Journal: Foods (Basel, Switzerland)

Published: March 03, 2023

Showing 1-12 of 23

Last Updated: 09/26/2026