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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Autors principals:	Mengcong Zhang, Lixuan Zhang, Chengzhe Zhou, Kai Xu, Guangwu Chen, Linjie Huang, Zhongxiong Lai, Yuqiong Guo
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2024-04-01
Col·lecció:	Plants
Matèries:	Aijiao oolong tea enzyme reaction stage non-volatile compounds volatile compounds metabolomics
Accés en línia:	https://www.mdpi.com/2223-7747/13/9/1249
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