Food chemistry
Unraveling the aromatic essence of baked green tea using sensomics: insights from three representative cultivars.
Yan Zhao, Chen-Yang Shao, Han Yan, Yue Zhang, Qun-Hua Peng, Zhi Lin, Xiao-Ting Zhai, Hai-Peng Lv, Yin Zhu
Published: 202610.1016/j.foodchem.2026.147878
Abstract
Tea cultivars significantly influence aroma, yet essential odorants linked to specific cultivars remain underexplored. In this study, an integrated sensomics approach identified 57, 50, and 59 odorants in three representative baked green tea cultivar…
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