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Updated: Sep 25, 2025

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

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Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different

Zheng Xuexue1,2, Hong Xin1,2, Jin Youlan1,3

  • 1Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.

Food Chemistry: X
|May 2, 2022
PubMed

Keywords:
(E,E)-2,4-nonadienal (PubChem CID: 5283339).(E,Z)-2,6-nonadienal (PubChem CID: 643731)Benzyl alcohol (PubChem CID: 244)Different aroma typesFu brick teaKey aroma compoundsMultivariate statistical analysisSensory attributesacetophenone (PubChem CID: 7410)dihydro-β-ionone (PubChem CID: 519382)hexanal (PubChem CID: 6184)linalool (PubChem CID: 6549)nerolidol (PubChem CID: 5284507)α-terpineol (PubChem CID: 17100)β-ionone (PubChem CID: 5352481)

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