Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis
Baosong Wang, Mingguang Yu, Yuan Tang, Ying Wang, Tianze Xia, Huanlu Song
Topics & Concepts
NonanalOdorChemistryRoastingAromaFlavorLinaloolHexanalGeraniolFood scienceMethyl salicylateGas chromatography–mass spectrometryChromatographyOrganic chemistryEssential oilMass spectrometryBotanyBiologyPhysical chemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies