Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea

Processing is extremely important for the formation of aroma characteristic of tea leaves. In this study, the effects of processing on the content of volatile compounds, aroma intensity and odor characteristic of Shuixian tea were analyzed. The results showed that the content of volatile compounds i...

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Detalles Bibliográficos
Autores principales: Ye, Jianghua, Wang, Yuhua, Lin, Shaoxiong, Hong, Lei, Kang, Jiaqian, Chen, Yiling, Li, Mingzhe, Jia, Yun, Jia, Xiaoli, Wu, Zeyan, Wang, Haibin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039254/
https://www.ncbi.nlm.nih.gov/pubmed/36974179
http://dx.doi.org/10.1016/j.fochx.2023.100616

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039254/
https://www.ncbi.nlm.nih.gov/pubmed/36974179
http://dx.doi.org/10.1016/j.fochx.2023.100616

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