Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage.
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DOI: 10.1080/10408398.2022.2104213
Abstract: Volatile organic compounds (VOCs) are produced by plants responding to biotic and abiotic stresses. According to their biosynthetic sources, induced VOCs are divided into three major classes: terpenoids, phenylpropanoid/benzenoid, and fatty acid derivatives. These compounds… read more here.
Keywords: oolong tea; biosynthesis; aroma formation; formation oolong ... See more keywords