Utilization of a Gas-Sensing System to Discriminate Smell and to Monitor Fermentation during the Manufacture of Oolong Tea Leaves

The operational duration of shaking tea leaves is a critical factor in the manufacture of oolong tea; this duration influences the formation of its flavor and fragrance. The current method to control the duration of fermentation relies on the olfactory sense of tea masters; they monitor the entire p...

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Detalles Bibliográficos
Autores principales: Tseng, Ting-Shiang, Hsiao, Mei-Hui, Chen, Po-An, Lin, Shu-Yen, Chiu, Shih-Wen, Yao, Da-Jeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7829750/
https://www.ncbi.nlm.nih.gov/pubmed/33477391
http://dx.doi.org/10.3390/mi12010093

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7829750/
https://www.ncbi.nlm.nih.gov/pubmed/33477391
http://dx.doi.org/10.3390/mi12010093

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