Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC–MS, computational modeling, and sensory evaluation

作者：Weiwei Wu, Zhiqiang Zheng, Zhihui Wang, Biyun He, S. X. Du, Wen Zeng, Weijiang Sun · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116280 · 被引用次数：19 · 研究领域：Tea Polyphenols and Effects、Sensory Analysis and Statistical Methods、Phytochemicals and Antioxidant Activities