Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (<i>Camellia sinensis; Jingshan cha</i>) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process
Mario Flaig, Sally Chuanfen Qi, Guodong Wei, Xiaogen Yang, Peter Schieberle
Abstract
)-2,4-heptadienal.
Topics & Concepts
AromaChemistryOdorCamellia sinensisFlavorFood scienceGeraniolAroma compoundSensory analysisHexanalChromatographyEssential oilBotanyOrganic chemistryBiologyTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies