Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea

Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea

The characteristic minty-like aroma of ‘Rucheng Baimaocha’ black tea (RCBT) enhances the tea’s unique flavor profile, driving high demand among consumers. The dynamic changes in key aroma compounds in minty-like RCBT were elucidated by sensory evaluation and gas chromatography olfactometry quadrupol...

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Bibliographic Details
Main Authors: Jian Ouyang, Ronggang Jiang, Qi Liu, Hongyu Chen, Xiaoqin Yi, Yuzi Yang, Fangfang Huang, Juan Li, Haitao Wen, Ligui Xiong, Jianan Huang, Zhonghua Liu
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
‘Rucheng Baimaocha’ black tea
key odorants
processing
GC × GC-O-Q-TOF-MS
Online Access:https://www.mdpi.com/2304-8158/14/11/1941
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