Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea

The enzymatic reaction stage (ECS) of oolong tea processing plays an important role in the formation of the flavor quality of the oolong tea. To investigate the dynamic changes in the volatile and non-volatile components in the leaves of oolong tea during the ECS, metabolomic studies were carried ou...

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書誌詳細

主要な著者:	Mengcong Zhang, Lixuan Zhang, Chengzhe Zhou, Kai Xu, Guangwu Chen, Linjie Huang, Zhongxiong Lai, Yuqiong Guo
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2024-04-01
シリーズ:	Plants
主題:	Aijiao oolong tea enzyme reaction stage non-volatile compounds volatile compounds metabolomics
オンライン･アクセス:	https://www.mdpi.com/2223-7747/13/9/1249
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