Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars

Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars

Chemicals underlying the floral aroma of dry teas needs multi-dimensional investigations. Green, black, and freeze-dried tea samples were produced from five tea cultivars, and only ‘Chunyu2’ and ‘Jinguanyin’ dry teas had floral scents. ‘Chunyu2’ green tea contained the highest content of total volat...

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Bibliographic Details
Main Authors: Qi-Ting Fang, Wen-Wen Luo, Ya-Nan Zheng, Ying Ye, Mei-Juan Hu, Xin-Qiang Zheng, Jian-Liang Lu, Yue-Rong Liang, Jian-Hui Ye
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Molecules
Subjects:
floral scent
tea cultivars
processing
volatiles
alcohols
principal component analysis
Online Access:https://www.mdpi.com/1420-3049/27/9/2809

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https://www.mdpi.com/1420-3049/27/9/2809

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