Changes of volatile compounds and odor profiles in Wuyi rock tea during processing-Reference-Cited by-同舟云学术

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Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

Published:2021-03 Issue: Volume:341 Page:128230
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Guo Xiangyang,Ho Chi-Tang^ORCID,Wan Xiaochun,Zhu Hui,Liu Qiong,Wen Zhen^ORCID

Funder

National Natural Science Foundation of China

National Modern Agriculture Technology System

Natural Science Foundation of Guangdong Province, China

Basic Research Project of Shenzhen city, China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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3. Aroma compounds in fresh and dried mango fruit (Mangifera indicaL. cv. Kent): Impact of drying on volatile composition;Bonneau;International Journal of Food Science & Technology,2016

4. Characteristic aroma components of the volatile oil of yellow keaw mango fruits determined by limited odor unit method;Boonbumrung;Food Science and Technology Research,2001

5. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis;Chen;Food Chemistry,2019

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