Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (<i>Camellia sinensis</i>) for the Formation of Special Taste Characteristics

Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (<i>Camellia sinensis</i>) for the Formation of Special Taste Characteristics

During the production of Wuyi rock tea, withering and fermentation play a crucial role in the primary processing of the tea, greatly influencing the development of its distinct taste characteristics. In this study, Rougui (<i>Camellia sinensis</i>) was selected as the research object to...

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Bibliographic Details
Main Authors: Jianghua Ye, Yangxin Luo, Yulin Wang, Qi Zhang, Shuqi Zhang, Junbin Gu, Yankun Liao, Tingting Wang, Xiaoli Jia, Haibin Wang
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
Wuyi rock tea
withering
fermentation
key metabolites
taste characteristics
Online Access:https://www.mdpi.com/2304-8158/13/23/3955
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