Influence of brewing conditions on taste components in Fuding white tea infusions-Reference-Cited by-同舟云学术

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Influence of brewing conditions on taste components in Fuding white tea infusions

Published:2016-12-01 Issue:9 Volume:97 Page:2826-2833
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zhang Haihua¹²³,Li Yulin²,Lv Yangjun¹³,Jiang Yulan¹³,Pan Junxian¹³,Duan Yuwei¹³,Zhu Yuejin¹³,Zhang Shikang¹³

Affiliation:

1. Hangzhou Tea Research Institute, CHINA COOP; Hangzhou 310016 China

2. Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization; Hubei Normal University; Huangshi 435002 Hubei Province China

3. Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources; Hangzhou 310016 China

Funder

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference31 articles.

1. Effect of infusion time on phenolic compounds and caffeine content in black tea;Suyare Arayjo;Food Res Int,2013

2. Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea;Kocadağlı;Food Res Int,2013

3. Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile;Yu;Food Chem,2014

4. Determination of volatile components of green, black, oolong and white tea by optimized ultrasound-assisted extraction-dispersive liquid-liquid microextraction coupled with gas chromatography;Sereshti;J Chromatogr A,2013

5. Evaluation of Chinese tea by the electronic nose and gas chromatography-mass spectrometry: correlation with sensory properties and classification according to grade level;Qin;Food Res Int,2013

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