Key odorants of 'Keemun Aroma' and their changes during the preliminary processing of Keemun BLack Tea (Camellia sinensis)
Hui Wang, Haijun Bi, Jing Wang, Mengru Li, Xin Yao, Xiaoyu Zhang, Marina Rigling, Ning Wang, Xiaochun Wan, Yanyan Zhang, Xiaoting Zhai, Xiaoting Zhai
Topics & Concepts
AromaOdorGeraniolFlavorChemistryDimethyl trisulfideLinaloolFlavourFood scienceCamellia sinensisBlack teaSolid-phase microextractionCitronellolNerolidolGas chromatography–mass spectrometryChromatographyEssential oilMass spectrometryBotanyOrganic chemistrySulfurDimethyl disulfideBiologyTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities