Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science

A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less attention. In this study, we aimed to identify the aroma-active compounds of the peach-like aroma of Jinmudan black tea (JBT)...

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Detalles Bibliográficos
Autores principales: Wu, Qingyang, Zhou, Ziwei, Zhang, Yining, Huang, Huiqing, Ou, Xiaoxi, Sun, Yun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178690/
https://www.ncbi.nlm.nih.gov/pubmed/37174332
http://dx.doi.org/10.3390/foods12091794

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178690/
https://www.ncbi.nlm.nih.gov/pubmed/37174332
http://dx.doi.org/10.3390/foods12091794

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