Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars

Chemicals underlying the floral aroma of dry teas needs multi-dimensional investigations. Green, black, and freeze-dried tea samples were produced from five tea cultivars, and only ‘Chunyu2’ and ‘Jinguanyin’ dry teas had floral scents. ‘Chunyu2’ green tea contained the highest content of total volat...

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Main Authors: Qi-Ting Fang, Wen-Wen Luo, Ya-Nan Zheng, Ying Ye, Mei-Juan Hu, Xin-Qiang Zheng, Jian-Liang Lu, Yue-Rong Liang, Jian-Hui Ye
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-04-01
Colecção:Molecules
Assuntos:
floral scent
tea cultivars
processing
volatiles
alcohols
principal component analysis
Acesso em linha:https://www.mdpi.com/1420-3049/27/9/2809
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