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Sensory wheel construction and key flavor compounds characterization of black tea milk tea beverages

Chen Yang1, Kaikai Wei1, Minghui Xu1

  • 1State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, New-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Hefei 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei 230036, Anhui, PR China.

Food Chemistry
|March 27, 2025
PubMed

Keywords:
Aroma-active compoundsBlack tea milk teaGas chromatography-mass spectrometry-olfactometrySensory wheel

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