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Updated: Jan 17, 2026

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基于传感器的关键香气解码和探索甜蜜的花香味的黑茶中的二元香气的感知相互作用

Qianfeng Yang1, Yongning Wei1, Yifan Zuo1

  • 1National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China.

Food chemistry
|January 14, 2026
PubMed
概括

这项研究确定了甜花色黑茶中的关键芳香化合物,揭示了这些化合物之间的相互作用显著增强了其特有的甜味和花色气味.

关键词:
香味物质的相互作用关键的芳香活性化合物 关键的芳香活性化合物分子对接是分子对接.甜甜的花香味的黑茶,甜蜜的花香味.

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