Unraveling the dynamic changes of volatile compounds during the rolling process of Congou black tea via GC-E-nose and GC–MS

Rolling plays an important role in shaping the characteristic quality of black tea. However, the dynamic alterations in volatile compounds during the rolling process remain unclear, which hampers the quality control of black tea. In this study, the dynamic changes of volatile compounds in Congou bla...

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Xehetasun bibliografikoak

Egile Nagusiak:	Qiwei Wang, Daliang Shi, Jiajing Hu, Jiahao Tang, Xianxiu Zhou, Lilei Wang, Jialing Xie, Yongwen Jiang, Haibo Yuan, Yanqin Yang
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Frontiers Media S.A. 2024-09-01
Saila:	Frontiers in Sustainable Food Systems
Gaiak:	rolling black tea volatile compounds GC-E-nose GC–MS.
Sarrera elektronikoa:	https://www.frontiersin.org/articles/10.3389/fsufs.2024.1436542/full
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