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Updated: Aug 21, 2026

Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment
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Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment

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Qingke flavor characteristics and formation mechanisms: volatile metabolites and their changes from raw material to

Huiyan Xiong1, Zhao Liu1, Yuanyuan Xie1

  • 1College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China.

Frontiers in Nutrition
|August 20, 2026
PubMed

Keywords:
Qingkearomaflavorformation mechanismsprocessingvolatile compounds

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