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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| Главные авторы: | , , , , , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier
2025-05-01
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| Серии: | Food Chemistry: X |
| Предметы: | |
| Online-ссылка: | http://www.sciencedirect.com/science/article/pii/S2590157525003852 |
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