Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics-Reference-Cited by-同舟云学术

Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics

Published:2023-09-27 Issue:40 Volume:71 Page:14706-14719
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhou Jingtao¹^ORCID,He Chang¹,Qin Muxue¹,Luo Qianqian¹,Jiang Xinfeng²,Zhu Junyu¹,Qiu Li³,Yu Zhi¹,Zhang De¹,Chen Yuqiong¹,Ni Dejiang¹^ORCID

Affiliation:

1. National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China

2. Jiangxi Sericulture and Tea Research Institute, Nanchang, Jiangxi 330202, China

3. Lichuan Xingdoushan Black Tea Co., Ltd, Lichuan, Hubei 445000, China

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Key Projects of Science and Technology Cooperation in Jiangxi Province

Enshi State Technologica Plan Project

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c02813

Reference51 articles.

1. Black tea in chemo-prevention of cancer and other human diseases

2. The impact of oolong and black tea polyphenols on human health

3. Black Tea Lowers Blood Pressure and Wave Reflections in Fasted and Postprandial Conditions in Hypertensive Patients: A Randomised Study

4. Characterization of Epoxydecenal Isomers as Potent Odorants in Black Tea (Dimbula) Infusion

5. Identification and quantification of key odorants in the world’s four most famous black teas

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