Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes

Jasmine tea is reprocessed from finished tea by absorbing the floral aroma of jasmine (Jasminum sambac (L.) Aiton); this process is commonly known as “scenting”. Making high-quality jasmine tea with a refreshing aroma requires repeated scenting. To date, the detailed volatile organic compounds (VOCs...

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Detalles Bibliográficos
Autores principales: Zhang, Cheng, Zhou, Chengzhe, Tian, Caiyun, Xu, Kai, Lai, Zhongxiong, Lin, Yuling, Guo, Yuqiong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956320/
https://www.ncbi.nlm.nih.gov/pubmed/36832885
http://dx.doi.org/10.3390/foods12040812

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956320/
https://www.ncbi.nlm.nih.gov/pubmed/36832885
http://dx.doi.org/10.3390/foods12040812

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