Identification of key flavor compounds and color substances in tea: a review
Abstract Owing to their excellent and distinctive flavor characteristics, consumers worldwide are attracted to tea. Tea flavor is determined by both nonvolatile and volatile constituents, which together influence overall taste and aroma. Tea is generally classified into six categories: green, white,...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-07-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00545-w |
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