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Standardized processing reconfigures regional raw material differences into distinct aroma-active compound profiles in raw Anhua dark tea
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DOI：10.1016/j.foodres.2026.120282.png)
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Abstract
En 中文
• Fresh leaves from seven regions were processed under identical conditions. • Processing reshaped aroma composition and amplified regional differences. • OAV and multivariate analysis identified 17 region-specific odorants. • Molecular docking suggested different receptor binding capacities among key odorants.
Keywords:
Standardized processing
Raw Anhua dark tea
Regional origin
Aroma reconfiguration
Olfactory receptor docking
Journal
IF:
8
Papers:
1.7W
Citations:
7.9W
Organization
Cited Papers