Characterization of Key Odorants During Processing of Minty-like Aroma 'Rucheng Baimaocha' Black Tea.

Foods · 2025 · PMC12154047 · PMID 40509469

Europe PMC DOI

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an increasing trendno p-value reported

Compounds in Group III generally displayed an increasing trend initially, followed by a decrease.

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a decreasing trendno p-value reported

Unlike alcohols, the content of most aldehyde compounds significantly increased at the end of the fermentation stage, such as ( E , E )-2,4-hexadienal, nonanal, (2 E )-non-2-enal, (2 E ,6 Z )-nona-2,6-dienal, and 2,4-nonadienal, while (2 E ,4 Z )-deca-2,4-dienal and 2,4-decadienal showed a decreasing trend.

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