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Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves

Mario Flaig, Sally Chuanfen Qi, Guodong Wei, Xiaogen Yang, Peter Schieberle

2020European Food Research and Technology75 citationsDOI

Topics & Concepts

AromaChemistryCamellia sinensisFlavourFood scienceDilutionVanillinGreen teaHorticultureBiologyThermodynamicsPhysicsTea Polyphenols and EffectsFermentation and Sensory AnalysisOlfactory and Sensory Function Studies
Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves | Litcius