Unraveling the mechanism of aroma formation in the maillard reaction of roasted Wuyi rock tea: Focus on furfural, tea pyrrole, and 1-ethyl-1H-Pyrrole
Xing Gao, Yue Duan, Huanlu Song, Ping Yang
Topics & Concepts
Maillard reactionFurfuralChemistryAromaPyrroleFood scienceOrganic chemistryCatalysisTea Polyphenols and EffectsFood Quality and Safety StudiesFermentation and Sensory Analysis