Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16248
Abstract: Volatile flavor compounds in 112 black teas from seven countries were analyzed by untargeted metabolomics using headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS). Multivariate statistical analysis and odor activity values (OAVs) were used to… read more here.
Keywords: black tea; flavor compounds; black teas; acid ... See more keywords
Characterization of the Aroma Profiles of Guangdong Black Teas Using Non-Targeted Metabolomics
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12071560
Abstract: Guangdong black teas have diverse flavors and aromas. To explore the molecular basis of these aromas, we extracted and analyzed the volatile flavor compounds of 31 black tea samples from 7 districts (Yingde, Luokeng, Renhua,… read more here.
Keywords: flavor compounds; characterization aroma; guangdong black; black teas ... See more keywords