From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting
Yifei Peng, Zhenghua Du, Xiaxia Wang, Ruimei Wu, Chao Zheng, Wenbo Han, Li Liu, Feng Gao, Guoying Liu, Baoshun Liu, Zhilong Hao, Xiaomin Yu
Topics & Concepts
RoastingMaillard reactionChemistryFood scienceFlavorOrganolepticPhysical chemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis