Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach-Reference-Cited by-同舟云学术

Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach

Published:2022-08-16 Issue:34 Volume:70 Page:10571-10583
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Jing¹²,Li Mengru¹²,Wang Hui¹²,Huang Wenjing¹²,Li Fang³,Wang Lili³,Ho Chi-Tang¹²⁴,Zhang Yanyan⁵^ORCID,Zhang Liang¹²^ORCID,Zhai Xiaoting¹²^ORCID,Wan Xiaochun¹²

Affiliation:

1. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China

2. International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China

3. Wuyistar Tea Industrial Co., Limited, Wuyishan 354301, China

4. Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, United States

5. Department of Flavor Chemistry, University of Hohenheim, Fruwirthstr. 12, Verfügungsgebäude, Stuttgart 70599, Germany

Funder

National Natural Science Foundation of China

Natural Science Foundation of Anhui Province

Anhui Provincial Key Research and Development Plan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c02249

Reference50 articles.

1. FAO statistics database, Food and Agriculture Organization of the United Nations. Crops-world production quantity (tea). https://www.fao.org/faostat/ (accessed August 2022).

2. Stable isotope signatures versus gas chromatography-ion mobility spectrometry to determine the geographical origin of Fujian Oolong tea (Camellia sinensis) samples

3. Identification of the Different Aroma Compounds between Conventional and Freeze Dried Wuyi Rock Tea (Dangui) using Headspace Solid Phase Microextraction

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