The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by <i>Camellia sinensis</i> and <i>Camellia assamica</i>
Black tea is frequently consumed worldwide and is renowned for having a distinctive scent. The volatile chemicals in tea are responsible for its aroma, which is important for sensory quality. The enzymatic and non-enzymatic processes that produce the compounds endowing black tea with its distinctive...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-11-01
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| Series: | Horticulturae |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-7524/9/12/1253 |