Assessing the impact of silicone Defoamer on oolong tea beverage aroma
Foam formation impairs tea beverages' sensory quality and stability, necessitating defoaming. This study examined the effects of a silicone defoamer (10–50 mg/kg) on the aroma of oolong tea beverages via sensory evaluation, electronic nose (E-nose), headspace solid-phase microextraction gas chromato...
Tallennettuna:
| Päätekijät: | , , , , , , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Elsevier
2026-02-01
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| Sarja: | Food Chemistry: X |
| Aiheet: | |
| Linkit: | http://www.sciencedirect.com/science/article/pii/S259015752600180X |
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