Uncovering the Shuixian tea grades hierarchy in Chinese national standard: From sensory evaluation to microstructure and volatile compounds analysis
Yanping Lin, Yibiao Huang, Xia Liu, Yani Pan, Xinyu Feng, Haowei Guo, Xiaolan Li, Yike Tao, Ping Chen, Qiang Chu
Topics & Concepts
HexanalAromaFood scienceGeraniolFlavorOdorSensory analysisChemistryNational standardStandardizationComputer scienceEssential oilOrganic chemistryOperating systemTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies