Formation and isomerization of (Z)-methyl epijasmonate, the key contributor of the orchid-like aroma, during tea processing
Zhihui Feng, Yifan Li, Ping Zhang, Jieqiong Wang, Yong‐Quan Xu, Yingying Feng, Xiaoting Zhai, Xiaogen Yang, Xiaochun Wan, Jun‐Feng Yin
Topics & Concepts
AromaIsomerizationMethyl jasmonateChemistryOdorFood scienceEpimerOrganic chemistryCatalysisBiochemistryGeneTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities