Enhancement of flavor components of oolong tea and dark tea based on graphene heating film

Food Chemistry X, Год журнала: 2025, Номер 27, С. 102433 - 102433

Опубликована: Апрель 1, 2025

Reheating is crucial for improving tea quality, and graphene heating film provides a stable, uniform surface. This study used to heat oolong dark at medium (M, 65 °C) high (H, 75 temperatures 10, 20, 30 min assess the impact on flavor compounds. The results showed that optimal parameters are as follows: content of ester catechins decreased, non-ester increased, concentrations woody fruity compounds (Cedrol, Limonene, trans-Isoeugenol, Indole) significantly increased M10 or H10 in tea. catechin decreased H20, M20, concentration Floral (trans-β-ionone) H30 explores potential processing, offering theoretical basis new technology enhancement.

Язык: Английский

Volatilomics and Macro-Composition Analyses of Primary Wuyi Rock Teas of Rougui and Shuixian Cultivars from Different Production Areas

Plants, Год журнала: 2024, Номер 13(16), С. 2206 - 2206

Опубликована: Авг. 9, 2024

Wuyi Rock Tea (WRT) is cherished for its exceptional "rock flavor" and quality shows obvious regional differences. However, the flavor characteristics of Primary Teas (PWRTs) from different production areas remain unclear. Here,

Язык: Английский