Unveiling Key Odor-Active Compounds in Fu Brick Tea from Seven Chinese Regions: A Comprehensive Sensomics Analysis Using Gc-Ms, Gc-O, Aroma Recombination, Omission, and Bacterial Sequencing Analysis

作者：Yilong Li, R. Wang, Tian Xiao, Xiao Yu, Jianan Huang, Kunbo Wang, Zhonghua Liu, Mingzhi Zhu · 发表于：SSRN Electronic Journal · 年份：2024 · DOI：10.2139/ssrn.4729570 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Food Quality and Safety Studies