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Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC–MS, computational modeling, and sensory evaluation

Weiwei Wu, Zhiqiang Zheng, Zhihui Wang, Biyun He, S. X. Du, Wen Zeng, Weijiang Sun

2025Food Research International17 citationsDOI

Topics & Concepts

AromaSensory systemIdentification (biology)Key (lock)ChemistrySensory analysisFood scienceComputer scienceBiologyBotanyNeuroscienceComputer securityTea Polyphenols and EffectsSensory Analysis and Statistical MethodsPhytochemicals and Antioxidant Activities
Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC–MS, computational modeling, and sensory evaluation | Litcius