Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing

Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing

Volatile fatty acid derivatives (VFADs) play a significant role in contributing to flowery–fruity flavor black tea. Innovative black tea is typically crafted from aroma-intensive tea cultivars, such as Jinmudan, using defined production methodologies. In this study, the during-processing tea leaves...

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Bibliographic Details
Main Authors: Zi-Wei Zhou, Qing-Yang Wu, Yang Wu, Ting-Ting Deng, Yu-Qing Li, Li-Qun Tang, Ji-Hang He, Yun Sun
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Foods
Subjects:
black tea
LOX pathway
volatile
tea processing
Online Access:https://www.mdpi.com/2304-8158/13/19/3108

Internet

https://www.mdpi.com/2304-8158/13/19/3108

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