Food research international (Ottawa, Ont.)Volatile Organic CompoundsOdorantsTeaFermentationCamellia sinensis
Analysis of volatile metabolites and differences in aroma quality of green tea, black tea and oolong tea prepared from highly aromatic tea variety (Dancong).
Suwan Zhang, Hongling Xia, Shili Sun, Chenying Ma, Feng Li, Shunshun Pan, Zhenbiao Zhang, Xingfei Lai, Qiuhua Li, Mengjiao Hao, Lingli Sun, Ruohong Chen
Published: 202510.1016/j.foodres.2025.117402
Abstract
Fermentation is a key stage in tea aroma formation. While teas produced from the same cultivar exhibit distinct aromas due to varying fermentation degrees, their aroma profiles and characterization components remain unclear. Using the highly aromatic…
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