Key Odorants of “keemun Aroma” and Their Changes During the Preliminary Processing of Keemun Black Tea (camellia Sinensis)

Hui Wang,Haijun Bi,Jing Wang,Mengru Li, Xin Yao,Xiaoyu Zhang,Marina Rigling, Ning Wang,Xiaochun Wan,Yanyan Zhang,Xiaoting Zhai

JOURNAL OF FOOD COMPOSITION AND ANALYSIS（2024）

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Key words
Keemun black tea,floral aroma,Sensomics approach,Geraniol,Withering
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