Role of roasting in the formation of characteristic aroma of wuyi rock tea
Sijia Zhan, Zhibin Liu, Weiying Su, Chih‐Cheng Lin, Li Ni
Topics & Concepts
RoastingChemistryAromaMaillard reactionFlavorOdorFood scienceFructoseOrganic chemistryPhysical chemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies