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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awduron: 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
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI AG 2022-04-01
Cyfres:Molecules
Pynciau:
floral scent
tea cultivars
processing
volatiles
alcohols
principal component analysis
Mynediad Ar-lein:https://www.mdpi.com/1420-3049/27/9/2809
Tagiau: Ychwanegu Tag
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