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	<title>Strecker degradation &#8211; BIOENGINEER.ORG</title>
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		<title>Scientists Capture the Exact Minute Keemun Black Tea Becomes Itself</title>
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		<pubDate>Mon, 05 Oct 2026 03:17:43 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[aroma chemistry]]></category>
		<category><![CDATA[food chemistry]]></category>
		<category><![CDATA[HS-SPME-GC/MS]]></category>
		<category><![CDATA[Keemun black tea]]></category>
		<category><![CDATA[linalool]]></category>
		<category><![CDATA[Maillard reaction]]></category>
		<category><![CDATA[odor activity value]]></category>
		<category><![CDATA[Sensory evaluation]]></category>
		<category><![CDATA[Strecker degradation]]></category>
		<category><![CDATA[tea drying]]></category>
		<category><![CDATA[trans-beta-ionone]]></category>
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					<description><![CDATA[A time-resolved chemical analysis has pinpointed the exact 20-to-30-minute drying window in which Keemun black tea's signature sweet and floral aroma compounds are forged.]]></description>
		
		
		
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