Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea

Liang, Yilin; Wang, Zhihui; Zhang, Lingzhi; Dai, Haomin; Wu, Weiwei; Zheng, Zhiqiang; Lin, Fuming; Xu, Jie; Huang, Yan; Sun, Weijiang

doi:10.1016/j.foodchem.2024.139931

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139931

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Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea

Yilin Liang,

Zhihui Wang,

Lingzhi Zhang

et al.

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Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea

Cited by 5 publications

References 60 publications

Enzymatic quality enhancement of oolong tea based on grade difference analysis

Enzymatic quality enhancement of oolong tea based on grade difference analysis

Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea

Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning

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