Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis.

Foods · 2024 · PMC11507447 · PMID 39456305

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showed a trendno p-value reported

During the processing of the SBT, the content of alcohols, aldehydes, esters, and terpenes, and the total amount of aroma substances showed a trend of first increasing and then decreasing, with the highest content observed in the SRL.

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a decreasing trendno p-value reported

In the FBT, however, it showed a decreasing trend.

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