Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan
Junyao Li, Changhong Hao, Huiyan Jia, Jing Zhang, Huiting Wu, Jingming Ning, Rangjian Wang, Wei‐Wei Deng
Topics & Concepts
AromaCamellia sinensisChemistryGeraniolFlavorOdorGas chromatography–mass spectrometryFood scienceChromatographyMass spectrometryEssential oilBotanyOrganic chemistryBiologyTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities