Effect of shaking process on correlations between catechins and volatiles in oolong tea

Shaking the tea leaves is the key manipulation to making oolong tea. It contributes to the formation of flavor and fragrance in oolong tea. The dynamic variations of catechins and volatile organic compounds (VOCs) during the shaking process were investigated. The results showed that the contents of...

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Detalles Bibliográficos
Autores principales: Lin, Shu-Yen, Lo, Li-Chiao, Chen, Iou-Zen, Chen, Po-An
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9336668/
https://www.ncbi.nlm.nih.gov/pubmed/28911555
http://dx.doi.org/10.1016/j.jfda.2016.01.011

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9336668/
https://www.ncbi.nlm.nih.gov/pubmed/28911555
http://dx.doi.org/10.1016/j.jfda.2016.01.011

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