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 (<i>Jasminum sambac</i> (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 orga...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/4/812 |