The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars

This study delved into the aroma characteristics of “Qingxiang” oolong tea, analyzing six different cultivars and their processing modes. The findings showed that both cultivars and processing modes have a significant impact on the oolong tea aroma system. The study identified 18 terpenoid volatiles...

Descripción completa

Detalles Bibliográficos
Autores principales: He, Chang, Zhou, Jingtao, Li, Yuchuan, zhang, De, Ntezimana, Bernard, Zhu, Junyu, Wang, Xiaoyong, Xu, Wenluan, Wen, Xiaoju, Chen, Yuqiong, Yu, Zhi, Wang, Yu, Ni, Dejiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314214/
https://www.ncbi.nlm.nih.gov/pubmed/37397208
http://dx.doi.org/10.1016/j.fochx.2023.100730

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314214/
https://www.ncbi.nlm.nih.gov/pubmed/37397208
http://dx.doi.org/10.1016/j.fochx.2023.100730

Ejemplares similares