The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree
Muxue Qin, Jingtao Zhou, Qianqian Luo, Junyu Zhu, Zhi Yu, Zhang De, Dejiang Ni, Yuqiong Chen
Topics & Concepts
AromaHeptanalChemistryFlavorNonanalLinaloolFood scienceIononeHexanalEssential oilDilutionGreen teaChromatographyOrganic chemistryThermodynamicsPhysicsCatalysisAldehydeTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities