The aroma formation from fresh tea leaves of Longjing 43 to finished <i>Enshi Yulu</i> tea at an industrial scale
The study provides comprehensive insights into the volatile characteristics during the industrial processing of ESYL and promote our understanding of the aroma formation in steamed green teas. © 2024 Society of Chemical Industry.
Authors
- Qian Pu (ORCID: https://orcid.org/0000-0002-5888-8546)
- Jun Xiang (ORCID: https://orcid.org/0000-0002-8026-3294)
- Xingming Hu (ORCID: https://orcid.org/0000-0002-8927-300X)
- Xiaoying Liu (ORCID: https://orcid.org/0000-0002-1542-4418)
- Xin Fang (ORCID: https://orcid.org/0000-0003-0677-7040)
- Youyi Huang (ORCID: https://orcid.org/0000-0001-5735-2830)
- Mengyuan Sui (ORCID: https://orcid.org/0009-0003-9101-8512)
- Yuan Yuan
- Yufei Wang (ORCID: https://orcid.org/0000-0001-6690-7068)
- Bin Liu (ORCID: https://orcid.org/0000-0003-4416-6494)
- Rong Xue
- Lili Wang (ORCID: https://orcid.org/0000-0001-9476-3401)
Institutions
- Huazhong Agricultural University (CN)
- Fujian Academy of Agricultural Sciences (CN)
- Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences (CN)
- Tea Research Institute (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-08-23
- DOI
- https://doi.org/10.1002/jsfa.13823
- Citations
- 8
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 3.40