Identification of key aroma compounds contributing to pleasant sensory experience in purple-leaf white tea based on comprehensive sensory evaluation, GC–MS, and computational modeling
- DOI
- 10.1016/j.foodchem.2026.150943
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150943,
title = {Identification of key aroma compounds contributing to pleasant sensory experience in purple-leaf white tea based on comprehensive sensory evaluation, GC–MS, and computational modeling},
author = {Chenxi Gao and Weiwei Wu and Zhiqiang Zheng and Zhihui Wang and Yao Yang and Biyun He and Yan Huang and Shixian Cao and Shuntian Yu and Zhidan Chen and Weijiang Sun},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150943},
url = {https://doi.org/10.1016/j.foodchem.2026.150943}
}RIS
TY - JOUR TI - Identification of key aroma compounds contributing to pleasant sensory experience in purple-leaf white tea based on comprehensive sensory evaluation, GC–MS, and computational modeling AU - Chenxi Gao AU - Weiwei Wu AU - Zhiqiang Zheng AU - Zhihui Wang AU - Yao Yang AU - Biyun He AU - Yan Huang AU - Shixian Cao AU - Shuntian Yu AU - Zhidan Chen AU - Weijiang Sun PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150943 UR - https://doi.org/10.1016/j.foodchem.2026.150943 ER -
APA
Gao, C., Wu, W., Zheng, Z., Wang, Z., Yang, Y., He, B., Huang, Y., Cao, S., Yu, S., Chen, Z., & Sun, W. (2026). Identification of key aroma compounds contributing to pleasant sensory experience in purple-leaf white tea based on comprehensive sensory evaluation, GC–MS, and computational modeling. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150943
Source records
- crossref · retrieved 2026-09-27T09:43:19.976Z