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

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第一作者： Yilin,Liang

第一单位： College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

作者： Yilin,Liang ^[1] ; Zhihui,Wang ^[1] ; Lingzhi,Zhang ^[1] ; Haomin,Dai ^[1] ; Weiwei,Wu ^[1] ; Zhiqiang,Zheng ^[1] ; Fuming,Lin ^[2] ; Jie,Xu ^[3] ; Yan,Huang ^[4] ; Weijiang,Sun ^[5]

作者单位： College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China. ^[1] Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China. ^[2] Wuyi Star Tea Industrial Company Limited, Wuyishan 354301, China. ^[3] Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China. Electronic address: yanhuang@fafu.edu.cn. ^[4] College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: 000q020007@fafu.edu.cn. ^[5]

关键词 Aroma characteristics Aroma wheel HS-SPME/GC–MS Molecular docking Odor-active compounds Rougui Wuyi rock tea

主题词挥发性有机化合物(Volatile Organic Compounds);人类(Humans);茶(Tea);嗅觉(Smell);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);山茶(Camellia sinensis)

DOI 10.1016/j.foodchem.2024.139931

PMID 38850976

发布时间 2024-07-09

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准确一般字义偏差语意偏离译文作用小提交