Key odorants of 'Keemun Aroma' and their changes during the preliminary processing of Keemun BLack Tea (Camellia sinensis)-Reference-Cited by-同舟云学术

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Key odorants of 'Keemun Aroma' and their changes during the preliminary processing of Keemun BLack Tea (Camellia sinensis)

Published:2024-08 Issue: Volume:132 Page:106254
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Wang Hui,Bi Haijun,Wang Jing,Li Mengru,Yao Xin,Zhang Xiaoyu,Rigling Marina,Wang Ning,Wan Xiaochun,Zhang Yanyan,Zhai Xiaoting

Funder

Anhui Provincial Natural Science Foundation

Publisher

Elsevier BV

Reference43 articles.

1. Comparison of aroma between Keemun black tea and ceylon black tea;Aisaka;Agric. Biol. Chem.,1978

2. Black tea aroma formation during the fermentation period;Chen;Food Chem.,2022

3. Identification of sulphur volatiles and GC–olfactometry aroma profiling in two fresh tomato cultivars;Du;Food Chem.,2015

4. Solvent assisted flavour evaporation – a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices;Engel;Eur. Food Res. Technol.,1999

5. Tea aroma formation from six model manufacturing processes;Feng;Food Chem.,2019

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1. Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing;Food Chemistry;2025-01

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