Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation

Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation

One bud with two or three leaves from large leafed trees grown in Yunnan that were plucked in summer were used to manufacture Dianhong congou black tea (DCT) by five variable temperature fermentation processes. To determine the optimal variable temperature fermentation parameters, the volatile compo...

Full description

Saved in:
Bibliographic Details
Main Author: WANG Yanyan, LIU Zhiwei, YAN Huiting, LU Jianwei, HE Yamei, GAO Jun, BAI Bing, LU Liping
Format: Article
Language:English
Published: China Food Publishing Company 2024-12-01
Series:Shipin Kexue
Subjects:
variable temperature fermentation process; dianhong congou black tea; odor activity value; orthogonal partial least squares-discriminant analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-018.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-018.pdf

Similar Items