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Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma.
Yang, Ping; Yu, Mingguang; Song, Huanlu; Xu, Yongquan; Lin, Yanping; Granvogl, Michael.
Affiliation
  • Yang P; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China.
  • Yu M; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China.
  • Song H; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China.
  • Xu Y; National Engineering Research Center for Tea Industry, Chinese Academy of Agricultural Sciences Tea Research Institute, 9 South Meiling Road, Hangzhou 310008, China.
  • Lin Y; College of Tea and Food Science, Wuyi University, Wuyishan 354300, China.
  • Granvogl M; Department of Food Chemistry and Analytical Chemistry (170a), Faculty of Natural Sciences, Institute for Food Chemistry, University of Hohenheim, Stuttgart 310008D-70599, Germany.
J Agric Food Chem ; 70(1): 267-278, 2022 Jan 12.
Article in En | MEDLINE | ID: mdl-34962402
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Camellia sinensis / Volatile Organic Compounds Type of study: Prognostic_studies Language: En Journal: J Agric Food Chem Year: 2022 Document type: Article Affiliation country: China Country of publication: United States
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Camellia sinensis / Volatile Organic Compounds Type of study: Prognostic_studies Language: En Journal: J Agric Food Chem Year: 2022 Document type: Article Affiliation country: China Country of publication: United States