Yellowing treatment transforms sensory profile of Qianlin cha (Camellia cuspidata): Key aroma compounds and quality enhancement

Food Chemistry X 2026 Open access

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Authors: Fei Ye, Xueping Wang, Xiaoyan Qiao, Anhui Gui, Panpan Liu, Lin Feng, Jin Teng, Jinjin Xue, Binghua Zhang, Pengcheng Zheng, Shiwei Gao

DOI: 10.1016/j.fochx.2026.104102

Cited by: 1

References: 46

Abstract

tea quality, which could offer a scientific basis for premium herbal tea production.

Tea Polyphenols and Effects melanin and skin pigmentation Fermentation and Sensory Analysis

References 46