Biochemical characterization of CsCXEs: Carboxylesterase enhances the biosynthesis of green odor volatiles during tea processing
Tea flavor is a comprehensive representation of its aroma and other characteristics. The formation of volatile odor compounds during tea processing depends on a variety of enzymatic and non-enzymatic activities. (Z)-3-hexenol is considered the primary source of the green odor and is also the most im...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2025-07-01
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| Series: | Horticultural Plant Journal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468014124002000 |
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