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Updated: Jan 18, 2026

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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脂质氧化驱动的烯酸二氧化物生物合成形成了青春茶中的老化香味

Pengcheng Zheng1, Lin Feng1, Shiwei Gao1

  • 1Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Qingzhuan Tea Engineering Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China.

Food chemistry: X
|September 8, 2025
PubMed
概括

这项研究揭示了州茶在加工过程中的脂质变化如何产生其老化香味. 关键的多不和脂肪酸通过特定的酶途径转化为芳香化合物.

关键词:
脂质代谢 脂质代谢 是一种烯酸化 (Olefinic aldehyde) 是一种有氧化.青州茶是什么 青州茶是什么不和脂肪酸不和脂肪酸是什么挥发性化合物是一种挥发性化合物.

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