Changes in volatile compounds upon aging and drying in oolong tea production

Journal of the Science of Food and Agriculture

Volumn 91, Issue 2, 2011, Pages 293-301

  Kuo, Ping Chung ^a   Lai, Yan Yu ^a   Chen, Ying Jie ^b   Yang, Wei Hung ^c,d   Tzen, Jason T C ^b,c,d  

^a NATIONAL FORMOSA UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^c CHINA MEDICAL UNIVERSITY   (Taiwan)

^d AGRICULTURAL BIOTECHNOLOGY RESEARCH CENTER   (Taiwan)

Author keywords

Aging; Aroma; Drying process; Old oolong tea; Volatile compounds

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; DESICCATION; FOOD HANDLING; METHODOLOGY; ODOR; PLANT LEAF; TEA; TEMPERATURE;

CAMELLIA SINENSIS; DESICCATION; FOOD HANDLING; ODORS; PLANT LEAVES; TEA; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS;

EID: 78650223381     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4184     Document Type: Article

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