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Journal of Food Quality
Volume 2017 (2017), Article ID 5849501, 10 pages
https://doi.org/10.1155/2017/5849501
Research Article

Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea

1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave. W., Hefei, Anhui 230036, China
2Bangladesh Tea Research Institute, Srimangal, Maulvibazar 3210, Bangladesh
3Agriculture and Agri-Food Canada, Saskatoon Research Centre, Saskatoon, SK, Canada S7N 0X2

Correspondence should be addressed to Shu Wei

Received 11 April 2017; Revised 27 May 2017; Accepted 14 June 2017; Published 13 August 2017

Academic Editor: Eduardo Puértolas

Copyright © 2017 Jian-Xia Shen et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Jian-Xia Shen, Mohammad M. Rana, Guo-Feng Liu, Tie-Jun Ling, Margaret Y. Gruber, and Shu Wei, “Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea,” Journal of Food Quality, vol. 2017, Article ID 5849501, 10 pages, 2017. doi:10.1155/2017/5849501