Quantitative Measurement Reveals Dynamic Volatile Changes and Potential Biochemical Mechanisms during Green Tea Spreading Treatment
Author:
Affiliation:
1. College of Life Sciences, Henan Key Laboratory of Tea Plant Biology, Xinyang Normal University, Xinyang, Henan 464000, China
2. Jinshan College, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Funder
National Natural Science Foundation of China
Guangdong Province
Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization
Publisher
American Chemical Society (ACS)
Subject
General Chemical Engineering,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsomega.2c04654
Reference48 articles.
1. A Review of Withering in the Processing of Black Tea
2. Recent Advances in Volatiles of Teas
3. Establishing a quantitative volatile measurement method in tea by integrating sample extraction method optimizations and data calibration
4. Recent studies of the volatile compounds in tea
5. Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma
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