Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea

Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea

Sensory evaluation combined with high-performance liquid chromatography (HPLC) and amino acid analysis were used to study the effects of withering, rolling, fermentation, and drying (first-drying and sencod-drying) on the main taste substances and their quality formation using one bud and one leaf o...

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Bibliographic Details
Main Authors: Jing HU, Bo DUAN, Zhiwei HE, Lei LIAO, Jiahui DU, Na LIU, Gang CHENG, Yang YE
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
chuanhong congou black tea
flavour quality
processing
flavour composition
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030102
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030102

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