Food chemistry
Metabolic profiling of glycosidically bound volatiles associated with specific aroma of Keemun black tea produced in the Qimen region of China.
Hanchen Zhou, Junyan Zhu, Jihong Yang, Yujie Xu, Hui Wang, Xiaolei Zhang, Yaqin Liu, Deyu Xie, Youjian Su, Pandeng Lei
Published: 202610.1016/j.foodchem.2026.148016
Abstract
Previous studies showed that Keemun black tea originating from the Qimen region exhibits a unique aroma. Glycosidically bound volatiles (GBVs) are considered the primary contributors to aroma, being released from β-glycosides during the manufacturing…
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