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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主要な著者:	Daoliang Wang, Zhibin Liu, Wensong Chen, Xiaoye Lan, Sijia Zhan, Yaqian Sun, Weiying Su, Chih-Cheng Lin, Li Ni
フォーマット:	Artigo
言語:	Inglês
出版事項:	Elsevier 2023-01-01
シリーズ:	Current Research in Food Science
主題:	Oolong tea Sensory profiling HS-SPME-GC-MS Volatile compounds Characteristic volatile compounds
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2665927123000102
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