The formation mechanism of aroma quality of green and yellow teas based on GC-MS/MS metabolomics
Shuai Wen, Lingli Sun, Suwan Zhang, Zhongzheng Chen, Ruohong Chen, Zhigang Li, Xingfei Lai, Zhenbiao Zhang, Junxi Cao, Qian Li, Junxi Cao, Shili Sun, Zhaoxiang Lai, Qiuhua Li, Qiuhua Li, Qiuhua Li, Qiuhua Li
Topics & Concepts
AromaChemistryFood scienceMethyl salicylateAroma compoundLinaloolGreen teaFlavorFlavourSensory analysisGas chromatography–mass spectrometryMass spectrometryBotanyChromatographyEssential oilBiologyTea Polyphenols and EffectsFood Quality and Safety StudiesFermentation and Sensory Analysis