Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′
Xueli Liao, Jingna Yan, Bei Wang, Qing Meng, Longyun Zhang, Huarong Tong
Topics & Concepts
AromaOdorChemistryFood scienceGreen teaCultivarAroma compoundDimethyl sulfideDimethyl trisulfideGas chromatographyHorticultureDimethyl disulfideSulfurChromatographyOrganic chemistryBiologyTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies