Widely targeted metabolomics analysis reveals the formation of nonvolatile flavor qualities during oolong tea manufacturing: a case study of Jinguanyin

BackgroundThe manufacturing processes of oolong tea significantly impact its nonvolatile components, leading to the emergence of distinct flavor attributes. Understanding the dynamic changes in nonvolatile components during the manufacturing stages of the Jinguanyin (JGY) cultivar is crucial for unr...

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Hlavní autoři:	Qingcai Hu, Yucheng Zheng, Yun Yang, Zi-Xin Ni, Bin Chen, Zongjie Wu, Huiqing Huang, Qingyang Wu, Zi-wei Zhou, Shuilian Gao, Zhongxiong Lai, Hongzheng Lin, Yun Sun
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Frontiers Media S.A. 2023-12-01
Edice:	Frontiers in Nutrition
Témata:	oolong tea postharvest processing nonvolatile components tasting qualities widely targeted metabolome Jinguanyin
On-line přístup:	https://www.frontiersin.org/articles/10.3389/fnut.2023.1283960/full
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