Formation Mechanisms and Kinetic Modeling of Key Aroma Compounds During Qidan Tea Roasting.

Foods · 2025 · PMC12191808 · PMID 40565734

Europe PMC DOI

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an increasing trendno p-value reported

An increasing trend in furans was observed with rising temperature and extended heating time.

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a clear trendno p-value reported

Throughout the roasting process, the change in aroma showed a clear trend, which may reflect the effect of roasting on the aroma profile of the Qidan samples.

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