Volatile and flavour compounds analysis reveal quality constituents of Qianlin tea (Camellia cuspidata) to diversify tea products

Volatile and flavour compounds analysis reveal quality constituents of Qianlin tea (Camellia cuspidata) to diversify tea products

Increased attention has been attracted by unique beverage plants resources which specifically accumulate metabolites, such as anthocyanin, catechin and caffeine, because of special flavor quality or high efficacy activity. To reveal the key metabolites constituting the quality of Qianlin tea, a trad...

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Bibliographic Details
Main Authors: Longxiang Zhang, Hua Zhang, Xiaofu Zhang, Haiyan Tang, Jianyun Ruan, Chunlei Li, Qunfeng Zhang
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Qianlin tea
Processing technology
Sensory quality
Physicochemical composition
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224002348
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