Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach

已完结 10 由 hxx 发布于 2024/8/2 15:06:52

DOI:10.1021/acs.jafc.2c02249
作者：Jing Wang, Mengru Li, Hui Wang, Wenjing Huang, Fang Li, Lili Wang, Chi-Tang Ho, Yanyan Zhang, Liang Zhang, Xiaoting Zhai* and Xiaochun Wan*, 
文献类型：期刊论文
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American Chemical Society (ACS)

Abstract：Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding 65 odor

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