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Molecular sensory basis of the unique “cocoa aroma” in white tea: An integrated study combining HS-SPME-GC–MS, GC-O, molecular docking, and addition tests

Zhiqiang Zheng, Weiwei Wu, Zhihui Wang, Peng Zhang, Bin Ma, Yan Huang, Weijiang Sun

2025Food Research International26 citationsDOI

Topics & Concepts

AromaChemistryGas chromatography–mass spectrometryFood scienceMass spectrometryChromatographyFood Chemistry and Fat AnalysisTea Polyphenols and EffectsFermentation and Sensory Analysis
Molecular sensory basis of the unique “cocoa aroma” in white tea: An integrated study combining HS-SPME-GC–MS, GC-O, molecular docking, and addition tests | Litcius