1Unraveling the mechanism of aroma formation in the maillard reaction of roasted Wuyi rock tea: Focus on furfural, tea pyrrole, and 1-ethyl-1H-Pyrrole

作者： Gao, Xing; Duan, Yue; Song, Huanlu; Yang, Ping; Yang, Ping; SCI

机构： Beijing Technol & Business Univ, Sch Food & Hlth, Lab Mol Sensory Sci, Beijing 100048, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;

来源：FOOD BIOSCIENCE

关键词： Wuyi rock tea; Maillard reaction; Aroma compounds; Carbon module labeling (CAMOLA) technique

年份：2025