Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling

已完结 10 由叶子发布于 2026/3/2 15:29:58

DOI:10.1016/j.foodchem.2025.143174
作者：Wensong Chen , Wangxin Liu , Zhibin Liu , Daoliang Wang , Xiaoye Lan , Sijia Zhan , Xiaoxiao Feng , Yuan Liu , Li Ni
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Wuyi Rock Tea (WRT) undergoes complex chemical transformations during roasting that significantly influence its aroma. This study explores the mechanisms involved in the formation of key aro

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