Unraveling the dynamic changes of volatile compounds during the rolling process of Congou black tea via GC-E-nose and GC–MS

Rolling plays an important role in shaping the characteristic quality of black tea. However, the dynamic alterations in volatile compounds during the rolling process remain unclear, which hampers the quality control of black tea. In this study, the dynamic changes of volatile compounds in Congou bla...

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Bibliographic Details

Published in:	Frontiers in Sustainable Food Systems
Main Authors:	Qiwei Wang, Daliang Shi, Jiajing Hu, Jiahao Tang, Xianxiu Zhou, Lilei Wang, Jialing Xie, Yongwen Jiang, Haibo Yuan, Yanqin Yang
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2024-09-01
Subjects:	rolling black tea volatile compounds GC-E-nose GC–MS.
Online Access:	https://www.frontiersin.org/articles/10.3389/fsufs.2024.1436542/full