Difference in Aroma Components of Black Teas Processed on Different Dates in the Spring Season

Tea aroma greatly varies with the production date. This study investigated the aroma differences among black teas processed on different dates (March 23rd, April 8th, April 15th, April 27th, and May 7th) in the spring. A sensory evaluation showed that the black tea produced on April 15th had a stron...

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出版年:	Foods
主要な著者:	Penghui Yu, Yingjie Huang, Ziyi Li, Xi Zhao, Hao Huang, Ni Zhong, Hongfa Zheng, Qincao Chen
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2023-12-01
主題:	black tea aroma volatile compound GC–MS production date
オンライン･アクセス:	https://www.mdpi.com/2304-8158/12/23/4368