-:GC-MS.

Chengzhe Zhou1, Jiaxin Fang1, Shuaibo Shao1

  • 1Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Food chemistry
|February 16, 2026
PubMed
概括

福建乌龙茶具有多样化的香味,现在使用新的香味轮分为四组. 确定了19个关键的气味成分,这些气味对于区分茶叶香味配置和质量控制至关重要.

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