Analysis of Differences in Chemical Constituents of Rougui Rock Tea with Different Roasting Degrees by Ultra-high Performance Liquid Chromatography-Quadrupole Orbitrap Mass Spectrometry

In order to investigate the influence of different roasting degrees on the quality and chemical composition of Rougui rock tea (Camellia sinensis (L.) O. Kuntze cv. Rougui), the non-volatile chemical compositions of tea samples processed at different roasting temperatures (low fire: 100 ℃, medium fi...

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Bibliografiset tiedot

Päätekijä:	ZHONG Qiusheng, PENG Jiakun, DAI Weidong, LIN Zhi, LÜ Haipeng, CHEN Quanbin, LI Xinlei, CHEN Changsong
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	China Food Publishing Company 2023-10-01
Sarja:	Shipin Kexue
Aiheet:	wuyi rock tea; roasting; chemical composition; ultra-high performance liquid chromatography-quadrupole orbitrap mass spectrometry; metabolomics; sensory evaluation
Linkit:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-032.pdf
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