Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage

Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage

The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography–olfactometry–mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 aroma volatiles with a flavor dilution (FD) valu...

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Bibliographic Details
Main Authors: Meng Tao, Wenli Guo, Wenjun Zhang, Zhengquan Liu
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
Keemun black tea
GC-O-MS
storage
aroma volatile
Online Access:https://www.mdpi.com/2304-8158/11/5/628

Internet

https://www.mdpi.com/2304-8158/11/5/628

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