Temporal Changes in Aroma Release of Longjing Tea Infusion: Interaction of Volatile and Nonvolatile Tea Components and Formation of 2-Butyl-2-octenal upon Aging
Author:
Affiliation:
1. Department of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China and Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/jf073132l
Reference44 articles.
1. Progress of Tea Aroma Chemistry
2. Tea aroma
3. I. botany
4. Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion
5. Identification of Potent Odorants in Different Green Tea Varieties Using Flavor Dilution Technique
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