Changes in flavor volatile composition of oolong tea after panning during tea processing

Panning is a processing step used in manufacturing of some varieties of oolong tea. There is limited information available on effects of panning on oolong tea flavors. The goal of this study was to determine effects of panning on flavor volatile compositions of oolong using Gas Chromatography‐Mass S...

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Publicat a:Food Sci Nutr
Autors principals: Sheibani, Ershad, Duncan, Susan E., Kuhn, David D., Dietrich, Andrea M., Newkirk, Jordan J., O'Keefe, Sean F.
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2015
Matèries:
Original Research
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4867765/
https://ncbi.nlm.nih.gov/pubmed/27247775
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.307
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