Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation
Hengbin Yao, Hui Su, Jingyi Ma, Jie Zheng, Wei He, Chunlai Wu, Ziyan Hou, Renliang Zhao, Qiongqiong Angela Zhou
Topics & Concepts
PhenylacetaldehydeAromaChemistryFood scienceSugarFermentationMethyl salicylateBotanyOrganic chemistryBiologyTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities