Chemical characterization of Wuyi rock tea with different roasting degrees and their discrimination based on volatile profiles

Wuyi rock tea is a typical and famous oolong tea in China and roasting is an important manufacturing procedure for its flavor formation. This work aimed to explore the effect of roasting on non-volatiles and volatiles of 12 Wuyi rock tea samples at three roasting levels (low, moderate and sufficient...

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Detalles Bibliográficos
Autores principales: Liu, Xiaobo, Liu, Yawen, Li, Pan, Yang, Jiangfan, Wang, Fang, Kim, Eunhye, Wu, Yuanyuan, He, Puming, Li, Bo, Tu, Youying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2021
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8696517/
https://www.ncbi.nlm.nih.gov/pubmed/35423741
http://dx.doi.org/10.1039/d0ra09703a

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8696517/
https://www.ncbi.nlm.nih.gov/pubmed/35423741
http://dx.doi.org/10.1039/d0ra09703a

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