Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea ( Camellia sinensis ) using distillation extraction and sensory analysis methods-Reference-Cited by-同舟云学术

Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea ( Camellia sinensis ) using distillation extraction and sensory analysis methods

Published:2020-07-21 Issue:6 Volume:35 Page:666-673
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Chen Xiaohua¹^ORCID,Sun Haiyan¹,Qu Dong¹,Yan Fei¹,Jin Wengang¹,Jiang Hai¹,Chen Chen¹,Zhang Yifan²,Li Chongyong²,Xu Zhimin³

Affiliation:

1. School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China

2. Inspection and Testing Center of Food and Drug of Hanzhong Hanzhong China

3. School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA

Funder

Shaanxi University of Science and Technology

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3605

Reference21 articles.

1. Tea aroma formation

2. Effects of Genotype, Environment and Management on Yields and Quality of Black Tea

3. Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark

4. Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion

5. Discrimination of Green, Oolong, and Black Teas by GC-MS Analysis of Characteristic Volatile Flavor Compounds

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