Effect of <i>Strobilanthes tonkinensis</i> Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content

Effect of <i>Strobilanthes tonkinensis</i> Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content

The characteristic aroma of Chinese black tea (BT) produced in summer usually lacks intensity and persistence, reducing consumer acceptance and market demand. <i>Strobilanthes tonkinensis</i> Lindau (STL) possesses excellent biological characteristics, making it a promising novel tea ing...

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Détails bibliographiques
Auteurs principaux: Jinjie Hua, Jia Li, Wen Ouyang, Jinjin Wang, Haibo Yuan, Yongwen Jiang
Format: Article
Langue:English
Publié: MDPI AG 2022-06-01
Collection:Foods
Sujets:
black tea
<i>Strobilanthes tonkinensis</i> lindau
sweet and glutinous rice flavor
gas chromatography–tandem mass spectrometry
volatile metabolites
odor activity value
Accès en ligne:https://www.mdpi.com/2304-8158/11/12/1678

Internet

https://www.mdpi.com/2304-8158/11/12/1678

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