Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′

Published 2020 View Full Article

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Title
Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′
Authors
Keywords
Cooked corn-like aroma green tea, Zhonghuang 1, OAV, GC-O, Aroma recombination, Dimethyl sulfide, S, -methylmethionine
Journal
FOOD RESEARCH INTERNATIONAL
Volume 136, Issue -, Pages 109355
Publisher
Elsevier BV
Online
2020-05-26
DOI
10.1016/j.foodres.2020.109355

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