Effects of brewing water on the volatile composition of tea infusions
Meiqin Li, Zhihui Feng, Fang Wang, Mantang Chen, Jie Fan, Jieqiong Wang, Zhengquan Liu, Jun‐Feng Yin
Topics & Concepts
BrewingAromaChemistryFood scienceDecanalLinaloolFlavorBlack teaTheaflavinSolid-phase microextractionComposition (language)Green teaGas chromatography–mass spectrometryChromatographyMass spectrometryFermentationEssential oilOrganic chemistryPolyphenolPhilosophyLinguisticsAntioxidantTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesHeavy Metals in Plants