Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea

Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality is not clear. To investigate the effect of roasting time on the sensory qualities, chemical components, odor profiles, and metabolic pr...

Descripción completa

Detalles Bibliográficos
Autores principales: Ye, Fei, Qiao, Xiaoyan, Gui, Anhui, Liu, Panpan, Wang, Shengpeng, Wang, Xueping, Teng, Jin, Zheng, Lin, Feng, Lin, Han, Hanshan, Zhang, Binghua, Chen, Xun, Gao, Zhiming, Gao, Shiwei, Zheng, Pengcheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268202/
https://www.ncbi.nlm.nih.gov/pubmed/35807365
http://dx.doi.org/10.3390/molecules27134119

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268202/
https://www.ncbi.nlm.nih.gov/pubmed/35807365
http://dx.doi.org/10.3390/molecules27134119

Ejemplares similares