Key floral-fruity aroma compounds in Sichuan Congou black tea: identification via MDGC-MS/O and sensory evaluation

Key floral-fruity aroma compounds in Sichuan Congou black tea: identification via MDGC-MS/O and sensory evaluation

Congou black tea has garnered significant interest among customers because of its distinctive floral-fruity aroma. To determine the differences in characteristic volatile compounds among various varieties, a total of 147 volatile compounds were identified across 25 samples via gas chromatography–mas...

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Bibliographic Details
Main Authors:	Sixuan Wang, Luorui Li, Qing Meng, Wei Luo, Fang Wei, Liyong Luo, Liang Zeng
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2025-05-01
Series:	Frontiers in Nutrition
Subjects:	Sichuan Congou black tea floral-fruity odor note MDGC-MS/O sensory evaluation addition experiment
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2025.1577302/full
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