The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging

Author:

Wang ZhihuiORCID,Liang Yilin,Gao Chenxi,Wu Weiwei,Kong Jiumei,Zhou Zhe,Wang Zhihua,Huang Yan,Sun Weijiang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Dynamic changes of main quality components in Jinhua white tea processing;Bo;Modern Food Science & Technology,2022

2. Dynamic changes of metabolic profile and taste quality during the long-term aging of qingzhuan tea: The impact of storage age;Cheng;Food Chemistry,2021

3. Metabolomics investigation reveals that 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols are potential marker compounds of stored white teas;Dai;Journal of Agricultural and Food Chemistry,2018

4. Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes;Fan;Food Chemistry,2021

5. Relationship between the grade and the characteristic flavor of PCT (Panyong Congou black tea);Gao;Foods,2022

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