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Updated: May 20, 2025

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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Formation and dynamic evolution of aroma, taste, and color in spring oolong tea: Insights from the entire processing

Zhen Wang1, Afang Zhu1, Muhammad Zareef1

  • 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.

Food Chemistry
|May 18, 2025
PubMed

Keywords:
Comprehensive manufacturing processFlavor formationHS-SPME-GC–MSSpring oolong teaUHPLC-Q-Tof-MS

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