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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

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