Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage

The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography–olfactometry–mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 aroma volatiles with a flavor dilution (FD) valu...

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Detalles Bibliográficos
Autores principales: Tao, Meng, Guo, Wenli, Zhang, Wenjun, Liu, Zhengquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909151/
https://www.ncbi.nlm.nih.gov/pubmed/35267261
http://dx.doi.org/10.3390/foods11050628

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909151/
https://www.ncbi.nlm.nih.gov/pubmed/35267261
http://dx.doi.org/10.3390/foods11050628

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