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Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment
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Carotenoid degradation and derived volatile formation during long-term tea aging

Yuan Lu1, Zhibin Liu2, Weiying Su1

  • 1College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China.

Food Research International (Ottawa, Ont.)
|September 3, 2026
PubMed

Keywords:
Carotenoid-derived volatilesCarotenoidsTea agingThermal degradationUHPLC–APCI–MS/MS

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