Chemical characterization of Wuyi rock tea with different roasting degrees and their discrimination based on volatile profiles
Xiaobo Liu, Yawen Liu, Pan Li, Jiangfan Yang, Fang Wang, Eun‐Hye Kim, Yuanyuan Wu, Puming He, Bo Li, Youying Tu
Abstract
-Xylene', 'alpha.-methyl-.alpha.-[4-methyl-3-pentenyl]oxiranemethanol', 'hydrazinecarboxylic acid, phenylmethyl ester', and '3-buten-2-one, 4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-' might be key characteristic markers for the roasting process of Wuyi rock tea.
Topics & Concepts
RoastingCharacterization (materials science)ChemistryFood scienceMaterials scienceNanotechnologyPhysical chemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies