Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing

Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing

Aroma is an indispensable factor that substantially impacts the quality assessment of black tea. This study aims to uncover the dynamic alterations in the sweet and floral aroma black tea (SFABT) throughout various manufacturing stages using a comprehensive analytical approach integrating gas chroma...

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Bibliographic Details
Main Authors: Yanqin Yang, Qiwei Wang, Jialing Xie, Yuliang Deng, Jiayi Zhu, Zhongwen Xie, Haibo Yuan, Yongwen Jiang
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
dynamic alterations
processing
GC-E-Nose
GC-IMS
GC-MS
Online Access:https://www.mdpi.com/2304-8158/13/5/728

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https://www.mdpi.com/2304-8158/13/5/728

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