Litcius/Paper detail

Understanding the aroma diversity of Dancong tea (Camellia sinensis) from the floral and honey odors: Relationship between volatile compounds and sensory characteristics by chemometrics

Wei Chen, Die Hu, Aiqing Miao, Guangjun Qiu, Xiaoyan Qiao, Hongling Xia, Chengying Ma

2022Food Control22 citationsDOI

Topics & Concepts

OdorAromaLinaloolNerolidolChemometricsChemistryNonanalFood scienceSolid-phase microextractionGas chromatography–mass spectrometryEssential oilChromatographyMass spectrometryOrganic chemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities
Understanding the aroma diversity of Dancong tea (Camellia sinensis) from the floral and honey odors: Relationship between volatile compounds and sensory characteristics by chemometrics | Litcius