Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics-Reference-Cited by-同舟云学术

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Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics

Published:2024-10 Issue: Volume:23 Page:101600
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Ouyang Jian,Jiang Ronggang,Xu Hao,Wen Shuai,Liu Changwei,Liu Yang,Chen Hongyu,Zhai Yuke,Xie He,Chen Jinhua,Li Shi,Wang Kunbo,Liu Zhonghua,Huang Jian-an

Publisher

Elsevier BV

Reference41 articles.

1. The characteristics analysis of black tea based on kinds and aroma components;Cao;Food and Fermentation Sciences & Technology,2020

2. Characterization of aroma differences on three drying treatments in Rucheng Baimao (Camellia pubescens) white tea;Chen;LWT- Food Science and Technology,2023

3. Black tea aroma formation during the fermentation period;Chen;Food Chemistry,2022

4. Study on Yingde tea culture and the quality characteristics of Yingde black tea;Fan,2021

5. Characteristic flavor compounds in Guizhou green tea and the environmental factors influencing their formation: Investigation using stable isotopes, electronic nose, and headspace-gas chromatography ion migration spectrometry;Ge;LWT- Food Science and Technology,2024

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