Xiaogen Yang

Tea aroma formation from six model manufacturing processes.

Characterization of the orchid-like aroma contributors in selected premium tea leaves.

Identification of d-amino acids in tea leaves.

Metabolite Profiling and Transcriptome Analysis Revealed the Chemical Contributions of Tea Trichomes to Tea Flavors and Tea Plant Defenses.

Characterizing volatile metabolites in raw Pu'er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach.

Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea.

Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions.