Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees
Xiaoye Lan, Zhibin Liu, Daoliang Wang, Sijia Zhan, Wensong Chen, Weiying Su, Yaqian Sun, Li Ni
Topics & Concepts
RoastingAromaChemistryFlavorMass spectrometryMaillard reactionGas chromatography–mass spectrometryChromatographyGas chromatographyOrbitrapFood scienceSolid-phase microextractionLinaloolEssential oilPhysical chemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities