Dynamic Changes of Aroma Compounds and Their Precursors during the Roasting Process of Qidan Wuyi Rock Tea
This study investigated the dynamic changes of volatile flavor compounds, fatty acids, amino acids, and small-molecule sugars in charcoal-roasted Qidan Wuyi rock tea during the roasting process using electronic nose (E-nose) and comprehensive two-dimensional gas chromatography-olfactometry-mass spec...
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
China Food Publishing Company
2025-12-01
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| Colección: | Shipin Kexue |
| Materias: | |
| Acceso en línea: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-23-007.pdf |
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