Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea

Yin, Xia; Xiao, Yangbo; Wu, Wenliang; Huang, Jing; Liu, Shujuan; Zhang, Shuguang; Wang, Kuofei; SCI

机构： Hunan Acad Agr Sci, Dept Tea Qual Chem & Nutr Hlth, Hunan Tea Plant & Tea Proc Observat Stn, Tea Res Inst,Minist Agr, Changsha 410125, Peoples R China; Hunan Agr Univ, Key Lab Tea Sci, Educ Minist, Natl Res Ctr Engn Technol Utilizat Funct Ingredien, Changsha 410128, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL年份：2023

关键词： Hunan black tea; Shaking; GC -O; Aroma recombination; Floral aroma compounds