Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea
Ping Yang, Haili Wang, Qing-Qing Cao, Huanlu Song, Yong‐Quan Xu, Yanping Lin
Topics & Concepts
Maillard reactionRoastingChemistryAromaFurfuralPyrroleEthyl acetateOrganolepticPolyphenolGas chromatographyGas chromatography–mass spectrometryFood scienceChromatographyOrganic chemistryMass spectrometryAntioxidantCatalysisPhysical chemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies