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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Hlavní autoři: Jinjie Hua, Jia Li, Wen Ouyang, Jinjin Wang, Haibo Yuan, Yongwen Jiang
Médium: Článek
Jazyk:English
Vydáno: MDPI AG 2022-06-01
Edice:Foods
Témata:
black tea
<i>Strobilanthes tonkinensis</i> lindau
sweet and glutinous rice flavor
gas chromatography–tandem mass spectrometry
volatile metabolites
odor activity value
On-line přístup:https://www.mdpi.com/2304-8158/11/12/1678

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

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