Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea

Author:

Meng Xin,Wang Jie-Qiong,Wang Fang,Gao Ying,Fu Chao-Hong,Du Qizhen,Feng Zhi-Hui,Chen Jian-Xin,Yin Jun-Feng,Xu Yong-QuanORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Administration of Quality Supervision, I. a. Q., & China, S. A. o. (2018). Methodology of sensory evaluation of tea. (Vol. GB/T 23776-2018). Beijing: Standards Press of China.

2. Sensory and chemical characteristics of Tieguanyin oolong tea after roasting;Cao;Food Chemistry: X,2021

3. Fatty acids and inhibitory achtivity of α-glucosidase in four different flowers of osmanthus fragrans lour;Chen;Fine Chemicals,2009

4. The scenting technology and aroma analysis by HS-SPME/GC-O-MS for osmanthus black tea;Chen;Modern Food Science and Technology,2018

5. Mellow and thick taste of Pu-Erh ripe tea based on chemical properties by sensory-directed flavor analysis;Deng;Foods (Basel, Switzerland),2022

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