Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
Xin Fang, Wencan Xu, Guangxian Jiang, Mengyuan Sui, Jingyi Xiao, Yaoyao Ning, Rida Niaz, Dewen Wu, Xiaoguang Feng, Junhai Chen, Youyi Huang, Gaixiang Lei
Topics & Concepts
AromaChemistryGallic acidFood scienceGas chromatography–mass spectrometryMass spectrometryChromatographySolid-phase microextractionOrganic chemistryAntioxidantTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities