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Shouyue Cheng

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Dynamic Changes in Glycosidically Bound Volatiles and Flavor Components During the Wuyi Rock Tea Roasting Process Revealed by GC‒MS/UPLC‒MS and UHPLC‒Q‒Exactive/MS

Number of pages: 45 Posted: 27 Sep 2025
Yun Sun, Zongjie Wu, Xinru Yu, He Jihang, Jingjing Liang, Hao Yunzhi, Qiuming Li, Shouyue Cheng, Liangyu Wu, Hongzheng Lin and Yucheng Zheng
Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, affiliation not provided to SSRN, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, affiliation not provided to SSRN, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University and Wuyi University
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Abstract:

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Roasting degree, Wuyi rock tea (WRT), Glycosidically bound volatiles (GBVs), Aroma, flavor quality