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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Autori principali:	Daoliang Wang, Zhibin Liu, Wensong Chen, Xiaoye Lan, Sijia Zhan, Yaqian Sun, Weiying Su, Chih-Cheng Lin, Li Ni
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2023-01-01
Serie:	Current Research in Food Science
Soggetti:	Oolong tea Sensory profiling HS-SPME-GC-MS Volatile compounds Characteristic volatile compounds
Accesso online:	http://www.sciencedirect.com/science/article/pii/S2665927123000102
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