Characterization of key aroma compounds contributing to tropical fruity and Citrus notes and the mechanism of characteristic aroma formation in Dali-variety black tea

Food Chemistry 2026

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Authors: Dong Wang, Xinrui Huang, Yan Liu, Lin He, Xiaoqin Wu, Fan Wu, Liyong Luo, Liang Zeng

DOI: 10.1016/j.foodchem.2026.148762

Cited by: 3

References: 38

Fields of Study & Subjects

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

References 38