Characterization of the key odorants of Fu Brick tea with different storage years using GC-O-MS combined with sensory evaluation
Year: 2025
Type: article
Language: en
Topic: Tea Polyphenols and Effects
Authors and affiliations:
raw_author_name: Heyun Zhang
raw_affiliation_strings: Collaborative Innovation Center of Functional Food by Green Manufacturing, The Food and Pharmacy College, Xuchang University, Henan, 461000, PR China
Key Laboratory of Industrial Fermentation Microbiology Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, PR China
raw_author_name: Heyun Zhang
raw_affiliation_strings: Collaborative Innovation Center of Functional Food by Green Manufacturing, The Food and Pharmacy College, Xuchang University, Henan, 461000, PR China
Key Laboratory of Industrial Fermentation Microbiology Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, PR China
raw_author_name: Huan Zhang
raw_affiliation_strings: Collaborative Innovation Center of Functional Food by Green Manufacturing, The Food and Pharmacy College, Xuchang University, Henan, 461000, PR China
Key Laboratory of Industrial Fermentation Microbiology Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, PR China
raw_author_name: Huan Zhang
raw_affiliation_strings: Collaborative Innovation Center of Functional Food by Green Manufacturing, The Food and Pharmacy College, Xuchang University, Henan, 461000, PR China
Key Laboratory of Industrial Fermentation Microbiology Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, PR China
raw_author_name: Jihong Huang
raw_affiliation_strings: Collaborative Innovation Center of Functional Food by Green Manufacturing, The Food and Pharmacy College, Xuchang University, Henan, 461000, PR China
raw_author_name: Liping Du
raw_affiliation_strings: Key Laboratory of Industrial Fermentation Microbiology Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, PR China
raw_author_name: Lijuan Ma
raw_affiliation_strings: Key Laboratory of Industrial Fermentation Microbiology Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, PR China
raw_author_name: Juan Wang
raw_affiliation_strings: School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, PR China
raw_author_name: Yurong Xing
raw_affiliation_strings: The First Affiliated Hospital of Zhengzhou University. Henan, 450000, PR China
raw_author_name: Xiaorui Song
raw_affiliation_strings: Department of Otolaryngology Head and Neck Surgery, Henan Province Engineering Research Center of Diagnosis and Treatment of Pediatric Infection and Critical Care, Children’s Hospital Affiliated to Zhengzhou University, Henan, 450061, China