December 28, 2021Journal of Agricultural and Food Chemistry

Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma

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Abstract

)-2-heptenal, geraniol, pentanal, and β-nerolidol were responsible for the more intense floral, fruity, and grassy/fresh leaf-like aroma attributes in RR.

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Cite This Study

Yang et al. (2021) studied this question.

synapsesocial.com/papers/6a013a93b124fe5819864ae4 https://doi.org/10.1021/acs.jafc.1c06066

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Abstract

)-2-heptenal, geraniol, pentanal, and β-nerolidol were responsible for the more intense floral, fruity, and grassy/fresh leaf-like aroma attributes in RR.