Weijiang Sun
Fuzhou, 350002, China
Last Updated: 09/26/2026
Save publications for later
Sign Up
Not sure about your diagnosis?
Check Your Symptoms
Found 44 publications
Elucidation of Grassy Off-Odor Formation in Wuyi Rock Tea Processed from Dew-Soaked Leaves via GC-MS, Molecular Docking, and Sensory Evaluation.
Journal: Foods (Basel, Switzerland)
Published: July 12, 2026
Sensomics-based characterization of cinnamon-like aroma in Rougui Wuyi Rock Tea: core odorants, perceptual masking, and thermal modulation.
Journal: Food chemistry: X
Published: May 25, 2026
Comprehensive analysis of taste variations and pleasantness components in white tea from different organs of Camellia sinensis cv. Fuding Dabaicha.
Journal: Food chemistry
Published: December 18, 2025
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
Assessing the impact of silicone Defoamer on oolong tea beverage aroma.
Journal: Food chemistry: X
Published: September 26, 2025
Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science.
Journal: Food chemistry: X
Published: May 13, 2025
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
Near-infrared spectroscopy coupled with Gramian angular field two-dimensional convolutional neural network for white tea adulteration detection.
Journal: Journal of the science of food and agriculture
Published: February 19, 2025
Underlying characteristic aroma of white tea from diverse geographical origins and its prediction.
Journal: Journal of the science of food and agriculture
Published: December 15, 2024
Last Updated: 09/26/2026