Difference Analysis of Non-Volatile and Volatile Components in Kujingcha (<i>Ilex dabieshanensis</i>) Compared with Green Tea (<i>Camellia sinensis</i>)

Difference Analysis of Non-Volatile and Volatile Components in Kujingcha (<i>Ilex dabieshanensis</i>) Compared with Green Tea (<i>Camellia sinensis</i>)

Kujingcha (KJC) is a widely consumed substitute tea due to its unique flavor quality and health benefits. However, the biochemical basis for the formation of KJC’s unique flavor quality and health benefits remain unclear. In this study, using <i>Camellia sinensis</i> green tea and its pr...

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Bibliographic Details
Main Authors: Linlong Ma, Yanan Peng, Dan Cao, Ping Fan, Lingyi Wang, Guobiao Feng, Aimin Lei, Baisong Hu, Yijin Liu, Yanli Liu, Xiaofang Jin
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Horticulturae
Subjects:
Kujingcha
green tea
non-volatile component
volatile component
Online Access:https://www.mdpi.com/2311-7524/11/7/804
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