Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS

Roasting plays important roles in shaping the volatile profile of oolong tea. In this study, the sensory attributes and volatile compositions of 153 roasted or unroasted oolong tea samples, belonging to four typical types, namely, High Mountain oolong tea (HMT), Tieguanyin tea (TGYT), Dongding oolon...

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Detalles Bibliográficos
Autores principales: Wang, Daoliang, Liu, Zhibin, Chen, Wensong, Lan, Xiaoye, Zhan, Sijia, Sun, Yaqian, Su, Weiying, Lin, Chih-Cheng, Ni, Li
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9852928/
https://www.ncbi.nlm.nih.gov/pubmed/36687170
http://dx.doi.org/10.1016/j.crfs.2023.100442

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9852928/
https://www.ncbi.nlm.nih.gov/pubmed/36687170
http://dx.doi.org/10.1016/j.crfs.2023.100442

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