Characterization of key odorants in ‘Baimaocha’ black teas from different regions

Author:

Ouyang Jian,Jiang Ronggang,Chen Hongyu,Liu Qi,Yi Xiaoqin,Wen Shuai,Huang Fangfang,Zhang Xinyi,Li Juan,Wen Haitao,Xiong Ligui,Liu Zhonghua,Huang Jianan

Funder

Ministry of Agriculture of the People's Republic of China

Hunan Provincial Natural Science Foundation

Hunan Provincial Science and Technology Department

Publisher

Elsevier BV

Reference38 articles.

1. Selection and breeding of a new highly aromatic black (white) tea cultivar danxia2;Chen;Guangdong Agricultural Science,2010

2. Identification of aroma composition and key odorants contributing to aroma characteristics of white teas;Chen;Molecules,2020

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

4. Analysis of aroma sensory characteristics of and preference for large-leaf yellow tea using quantitative descriptive analysis and check-all-that-apply;Dai;Journal of Food Science,2022

5. Sensory and flavor chemistry Characteristics of australian beef: Influence of Intramuscular fat, feed, and breed;Frank;Journal of Agricultural and Food Chemistry,2016

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