GC-MS analysis reveals the evolution of key aroma compounds during the processing of ‘Qiancha 1’ white tea

作者：Jinlong Luo, Fengjiao Ding, Yuqiao Dai, Zhongying Liu, Chunxia Yang, Ti Yang, Tuo Zhang, Yong Li, Lulu Pu, Ke Pan, Xiangzi Lai, Yangcan Meng, WANPING FANG, Qiang Shen · 发表于：Journal of Food Measurement & Characterization · 年份：2026 · DOI：10.1007/s11694-026-04129-9 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Coffee research and impacts