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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Bibliografiske detaljer
Udgivet i:Food Sci Nutr
Main Authors: Sheibani, Ershad, Duncan, Susan E., Kuhn, David D., Dietrich, Andrea M., Newkirk, Jordan J., O'Keefe, Sean F.
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2015
Fag:
Original Research
Online adgang: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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