A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures
Haochen Liu, Yujuan Xu, Jing Wen, Kejing An, Jijun Wu, Yuanshan Yu, Bo Zou, Manhua Guo
Topics & Concepts
AromaSteepingChemistryLinaloolDimethyl trisulfideNonanalOdorBlack teaEthyl hexanoateFood scienceDimethyl sulfideMethyl salicylateGas chromatographyGas chromatography–mass spectrometryChromatographyOrganic chemistryMass spectrometryEssential oilBotanySulfurBiologyDimethyl disulfideTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities