Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea
Xin Meng, Jieqiong Wang, Fang Wang, Ying Gao, Chao-Hong Fu, Qizhen Du, Zhihui Feng, Jian-Xin Chen, Jun‐Feng Yin, Yong‐Quan Xu
Topics & Concepts
AromaGeraniolLinaloolChemistryBlack teaOdorIononeFood scienceGreen teaOrganic chemistryEssential oilTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesHeavy Metals in Plants