Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars

Chemicals underlying the floral aroma of dry teas needs multi-dimensional investigations. Green, black, and freeze-dried tea samples were produced from five tea cultivars, and only ‘Chunyu2’ and ‘Jinguanyin’ dry teas had floral scents. ‘Chunyu2’ green tea contained the highest content of total volat...

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Detalles Bibliográficos
Autores principales: Fang, Qi-Ting, Luo, Wen-Wen, Zheng, Ya-Nan, Ye, Ying, Hu, Mei-Juan, Zheng, Xin-Qiang, Lu, Jian-Liang, Liang, Yue-Rong, Ye, Jian-Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100887/
https://www.ncbi.nlm.nih.gov/pubmed/35566160
http://dx.doi.org/10.3390/molecules27092809

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100887/
https://www.ncbi.nlm.nih.gov/pubmed/35566160
http://dx.doi.org/10.3390/molecules27092809

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