Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach

Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach

The cup aroma (CA), a lingering scent in the empty cup after tea consumption, is important to sensory evaluation and overall experience; however, the compounds contributing to the distinct floral honey-like CA of Fenghuang Dancong oolong tea (FHDC) remain unknown. CA of FHDC had strong nectar, ginge...

Full description

Saved in:
Bibliographic Details
Main Authors: Jirui Kun, Zhengfei Luo, Menghan Gong, Qing Meng, Yingjuan Chen, Lianyu Yuan, Yiwei Weng, Jin Sun, Hongwei Dai, Huarong Tong
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Fenghuang Dancong tea
Cup aroma
GC-O
Key aroma compounds
OAV
Aroma recombination
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525003852
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2590157525003852

Similar Items