Process Optimization and Odor Analysis of Instant Black Tea Powder

Process Optimization and Odor Analysis of Instant Black Tea Powder

This study enhanced the odor retention of instant black tea powder by utilizing ultrasonic-assisted extraction and β-cyclodextrin embedding technology. Through single-factor tests considering variables such as the tea-to-water ratio, extraction temperature, ultrasonic extraction duration, and β-cycl...

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Bibliographic Details
Main Authors:	Yuqin Xiong, Haomu Liao, Haiyue Liao, Xiaoyue Song, Chunhua Ma, Yan Huang
Format:	Article
Language:	English
Published:	MDPI AG 2025-04-01
Series:	Foods
Subjects:	instant black tea powder process optimization odor electronic nose gas chromatography–mass spectrometry
Online Access:	https://www.mdpi.com/2304-8158/14/9/1552
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