Key aroma contributors and perceptual interactions of dried longan-like aroma in lapsang souchong black tea with different natural aging times.

Shi Y, Zuo L, Huang C, Zhou Y, Cheng X, Huang Y, Wang X, Zheng Y, Wang F, Zhang B, Zheng S

Open source

DOI: 10.1016/j.fochx.2026.104445
Published: 2026 Oct
Container: Food chemistry: X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2026.104445,
  title = {Key aroma contributors and perceptual interactions of dried longan-like aroma in lapsang souchong black tea with different natural aging times.},
  author = {Shi Y and Zuo L and Huang C and Zhou Y and Cheng X and Huang Y and Wang X and Zheng Y and Wang F and Zhang B and Zheng S},
  year = {2026},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2026.104445},
  url = {https://doi.org/10.1016/j.fochx.2026.104445}
}

RIS

TY  - JOUR
TI  - Key aroma contributors and perceptual interactions of dried longan-like aroma in lapsang souchong black tea with different natural aging times.
AU  - Shi Y
AU  - Zuo L
AU  - Huang C
AU  - Zhou Y
AU  - Cheng X
AU  - Huang Y
AU  - Wang X
AU  - Zheng Y
AU  - Wang F
AU  - Zhang B
AU  - Zheng S
PY  - 2026
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104445
UR  - https://doi.org/10.1016/j.fochx.2026.104445
ER  -

APA

Y, S., L, Z., C, H., Y, Z., X, C., Y, H., X, W., Y, Z., F, W., B, Z., & S, Z. (2026). Key aroma contributors and perceptual interactions of dried longan-like aroma in lapsang souchong black tea with different natural aging times.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104445

Source records

pubmed · retrieved 2026-09-25T06:12:05.371Z
europe-pmc · retrieved 2026-09-25T06:12:05.374Z
doaj · retrieved 2026-09-25T06:12:05.366Z