Molecular sensory basis of the unique “cocoa aroma” in white tea: An integrated study combining HS-SPME-GC–MS, GC-O, molecular docking, and addition tests

作者：Zhiqiang Zheng, Weiwei Wu, Zhihui Wang, Peng Zhang, Bin Ma, Yan Huang, Weijiang Sun · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116413 · 被引用次数：32 · 研究领域：Food Chemistry and Fat Analysis、Tea Polyphenols and Effects、Fermentation and Sensory Analysis