GC-MS analysis reveals the evolution of key aroma compounds during the processing of ‘Qiancha 1’ white tea

Journal of Food Measurement & Characterization 2026

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Authors: Jinlong Luo, Fengjiao Ding, Yuqiao Dai, Zhongying Liu, Chunxia Yang, Ti Yang, Tuo Zhang, Yong Li, Lulu Pu, Ke Pan, Xiangzi Lai, Yangcan Meng
+2 more WANPING FANG, Qiang Shen
DOI: 10.1007/s11694-026-04129-9
Cited by: 1
References: 48

Fields of Study & Subjects

Tea Polyphenols and Effects Fermentation and Sensory Analysis Coffee research and impacts

Publication details

Journal / source
Journal of Food Measurement & Characterization
Publisher
Springer Science and Business Media LLC
Volume
20
Issue
5
Pages
7524–7539
Publication date
3 March 2026
Language
EN