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Updated: Jan 20, 2026

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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Published on: May 26, 2023

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在成熟过程中分析不同品种的质量特征和关键芳香化合物的变化

Hang Wei1, Ziyang Wu2, Hongyan Zhou3

  • 1Institute of Quality Standards and Testing Technology for Agro-Products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China.

Food chemistry: X
|January 19, 2026
PubMed
概括

这项研究揭示了明在成熟期间的质量变化,确定了三种卡普赛西诺伊德和芳香类型. 花开后的30天是芳香转化的关键,指导着以芳香为导向的育种.

关键词:
相关性分析是一项相关性分析.味道上的差异是不同的.关键的芳香化合物 关键的芳香化合物明的质量变化 质量变化在 OPLS-DA 的基础上.

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