Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages of Camellia sinensis cv. Fudingdabai Using E-Nose, E-Tongue, and HS-GC-IMS Combined with Machine Learning
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DOI: 10.3390/foods14162861
Abstract: Understanding how leaf maturity affects the flavor attributes of green tea is crucial for optimizing harvest timing and processing strategies. This study comprehensively characterized the flavor profiles of Fudingdabai green teas at three distinct leaf… read more here.
Keywords: flavor; leaf maturity; maturity stages; flavor profiles ... See more keywords