Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes
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DOI: 10.3390/foods12040812
Abstract: Jasmine tea is reprocessed from finished tea by absorbing the floral aroma of jasmine (Jasminum sambac (L.) Aiton); this process is commonly known as “scenting”. Making high-quality jasmine tea with a refreshing aroma requires repeated… read more here.
Keywords: jasmine tea; tea; scenting processes; jasmine ... See more keywords