Cargando…

Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea

Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma...

Descripción completa

Detalles Bibliográficos
Autores principales:	Chen, Qincao, Yu, Penghui, Li, Ziyi, Wang, Yuhang, Liu, Yafang, Zhu, Yin, Fu, Haihui
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572315/ https://www.ncbi.nlm.nih.gov/pubmed/37835355 http://dx.doi.org/10.3390/foods12193702

Ejemplares similares

Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing
por: Supriyadi, Supriyadi, et al.
Publicado: (2021)

Effect of Fermentation Humidity on Quality of Congou Black Tea
por: Zhang, Sirui, et al.
Publicado: (2023)

The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation
por: van Wyk, Niël, et al.
Publicado: (2023)

The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
por: He, Chang, et al.
Publicado: (2023)

Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea
por: Mei, Sifan, et al.
Publicado: (2022)

Characterization of the Aroma Profiles of Guangdong Black Teas Using Non-Targeted Metabolomics
por: Wang, Qiushuang, et al.
Publicado: (2023)

Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars
por: Fang, Qi-Ting, et al.
Publicado: (2022)

Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas
por: Chen, Qin-Cao, et al.
Publicado: (2020)

Black tea aroma inhibited increase of salivary chromogranin-A after arithmetic tasks
por: Yoto, Ai, et al.
Publicado: (2018)

Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species
por: Wang, Jiatong, et al.
Publicado: (2020)

Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats
por: Wang, Mingyue, et al.
Publicado: (2023)

Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea
por: Hong, Xin, et al.
Publicado: (2022)

Study on the Trend in Microbial Changes during the Fermentation of Black Tea and Its Effect on the Quality
por: Liu, Changwei, et al.
Publicado: (2023)

Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage
por: Tao, Meng, et al.
Publicado: (2022)

Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea
por: Ye, Jianghua, et al.
Publicado: (2023)

Antioxidant properties of green tea aroma in mice
por: Li, Yun-Shan, et al.
Publicado: (2017)

Subjective Effects of Inhaling Kuromoji Tea Aroma
por: Matsubara, Eri, et al.
Publicado: (2021)

Structural insight into polyphenol oxidation during black tea fermentation
por: Chen, Lin, et al.
Publicado: (2023)

Effects of Hydrogen Peroxide Produced by Catechins on the Aroma of Tea Beverages
por: Wang, Jie-Qiong, et al.
Publicado: (2022)

Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea
por: Xuexue, Zheng, et al.
Publicado: (2022)

Effects of Fermentation Temperature and Time on the Color Attributes and Tea Pigments of Yunnan Congou Black Tea
por: Zhu, Jiayi, et al.
Publicado: (2022)

Volatile Aroma Compounds in Various Brewed Green Teas
por: Lee, Jeehyun, et al.
Publicado: (2013)

Distinct variation in taste quality of Congou black tea during a single spring season
por: Yu, Penghui, et al.
Publicado: (2020)

Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process
por: Xiang, Danhua, et al.
Publicado: (2023)

Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes
por: Wang, Lin, et al.
Publicado: (2023)

Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation
por: Wen, Lianghua, et al.
Publicado: (2023)

Classification of Tea Aromas Using Multi-Nanoparticle Based Chemiresistor Arrays
por: Gao, Tuo, et al.
Publicado: (2019)

Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics
por: Chen, Jing, et al.
Publicado: (2023)

Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying
por: Ni, Hui, et al.
Publicado: (2020)

Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity
por: Xu, Qinglian, et al.
Publicado: (2019)

Analysis of aroma‐active volatiles in an SDE extract of white tea
por: Lin, Qi, et al.
Publicado: (2021)

Effects of Three Different Withering Treatments on the Aroma of White Tea
por: Wu, Huiting, et al.
Publicado: (2022)

Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea
por: Wang, Zhihui, et al.
Publicado: (2022)

Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds
por: Phiri, Sydney, et al.
Publicado: (2019)

Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea
por: Li, Yuchuan, et al.
Publicado: (2022)

Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties
por: Yue, Chuan, et al.
Publicado: (2023)

Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion
por: Gao, Ying, et al.
Publicado: (2021)

Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk
por: Zhang, Panling, et al.
Publicado: (2022)

Fermentation Characteristics, Tannin Contents and In vitro Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures
por: Kondo, Makoto, et al.
Publicado: (2014)

Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants
por: Niu, Yunwei, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_vm3sj8do8mots9jm0cmgnkcrrf