Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach.

Food Chem X · 2023 · PMC9943754 · PMID 36845510

Europe PMC DOI

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showed a trendno p-value reported

Among them, the ‘woody’, ‘green’, and ‘herbal’ scents showed a trend of increasing first and then decreasing.

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a decreasing trendno p-value reported

The ‘stale’ and ‘floral/fruity’ scents showed a decreasing trend, the intensity of ‘stale’ scent began to decrease slowly with the increase of condensed water recovery times, while the odor intensity of the fifth recovered condensed water decreased sharply.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.