Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology
Huimin An, Xingchang Ou, Yangbo Zhang, Li Shi, Yifan Xiong, Qin Li, Jianan Huang, Zhonghua Liu
Topics & Concepts
AromaOdorChemistryGreen teaFood scienceGas chromatography–mass spectrometryMass spectrometryChromatographyOrganic chemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities