Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’
Jiatong Wang, Jiang Shi, Yin Zhu, Wanjun Ma, Han Yan, Changyong Shao, Mengqi Wang, Yue Zhang, Qunhua Peng, Yuqiong Chen, Zhi Lin
Topics & Concepts
FlavourAromaCitrus × sinensisCamellia sinensisChemistryNerolidolLimoneneFlavorOrange (colour)Food scienceExtraction (chemistry)HorticultureChromatographyBiologyEssential oilLinaloolTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities