Improving Ancha tea aroma quality via innovative processing: Characterization of key odorants by GC–MS, GC-O, Sensomics, and Chemometrics

作者：Zhenbin Chen, Yanqun Jiang, Zhibin Ye, Wei Zhao, Jixin Zhang, Yida Wu, Wenjing Huang, Tiehan Li, Jingming Ning · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144681 · 被引用次数：7 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Fermentation and Sensory Analysis