Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas

Food Research International

Volumn 53, Issue 2, 2013, Pages 732-743

  Chen, Ying Jie ^a   Kuo, Ping Chung ^b   Yang, Mei Lin ^a   Li, Feng Yin ^a   Tzen, Jason T C ^a,c,d  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b NATIONAL FORMOSA UNIVERSITY   (Taiwan)

^c CHINA MEDICAL UNIVERSITY   (Taiwan)

^d AGRICULTURAL BIOTECHNOLOGY RESEARCH CENTER   (Taiwan)

Author keywords

Aging; Baking; Old Tieguanyin oolong tea; Phenolic compounds; Volatile compounds

Indexed keywords

BAKING; BRANCHED HYDROCARBONS; EPIGALLOCATECHIN GALLATE; OOLONG TEA; PHENOLIC AND VOLATILE COMPOUNDS; PHENOLIC COMPOUNDS; SUBSTITUTED BENZALDEHYDES; VOLATILE COMPOUNDS;

AGING OF MATERIALS; CHEMICAL ANALYSIS; FLAVONOIDS;

VOLATILE ORGANIC COMPOUNDS;

EID: 84882911179     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.007     Document Type: Article

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