Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

Roasting, a critical process for oolong tea, has been applied to Tieguanyin tea to improve flavor attributes. To investigate the effects of the roasting on the flavor of Tieguanyin, the global metabolomics analysis on the non-volatile and volatile components were proceeded. The weakening of bitterne...

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Detalles Bibliográficos
Autores principales: Cao, Qing-Qing, Fu, Yan-Qing, Wang, Jie-Qiong, Zhang, Liang, Wang, Fang, Yin, Jun-Feng, Xu, Yong-Quan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Article(s) from the Special Issue on Advances on dietary polysaccharides and oligosaccharides: structure and bioactivity by Dr. Hussain and Dr. You
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8651997/
https://www.ncbi.nlm.nih.gov/pubmed/34927052
http://dx.doi.org/10.1016/j.fochx.2021.100178

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8651997/
https://www.ncbi.nlm.nih.gov/pubmed/34927052
http://dx.doi.org/10.1016/j.fochx.2021.100178

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