Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea
Xia Yin, Yangbo Xiao, Kuofei Wang, Wenliang Wu, Jing Huang, Shujuan Liu, Shuguang Zhang
Topics & Concepts
AromaOdorChemistryGas chromatography–mass spectrometryTerpeneFood scienceBotanyBiologyMass spectrometryChromatographyOrganic chemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities