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Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach

The cup aroma (CA), a lingering scent in the empty cup after tea consumption, is important to sensory evaluation and overall experience; however, the compounds contributing to the distinct floral honey-like CA of Fenghuang Dancong oolong tea (FHDC) remain unknown. CA of FHDC had strong nectar, ginge...

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Hlavní autoři: Jirui Kun, Zhengfei Luo, Menghan Gong, Qing Meng, Yingjuan Chen, Lianyu Yuan, Yiwei Weng, Jin Sun, Hongwei Dai, Huarong Tong
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2025-05-01
Edice:Food Chemistry: X
Témata:
Fenghuang Dancong tea
Cup aroma
GC-O
Key aroma compounds
OAV
Aroma recombination
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2590157525003852
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