Mixed processing improved the theaflavin, theanine and aroma components of Congou black tea

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期刊论文

作者：

Zuo, Haoming;Lv, Zhidong;Guo, Shuning;Zhou, Yuebing;Shen, Chengwen

通讯作者：

Shen, CW

作者机构：

[Zuo, Haoming; Guo, Shuning; Shen, Chengwen; Lv, Zhidong; Shen, CW; Zhou, Yuebing] Hunan Agr Univ, Key Lab Tea Sci Minist Educ, Minist Educ, Changsha 410128, Hunan, Peoples R China.

[Zuo, Haoming; Guo, Shuning; Shen, Chengwen; Lv, Zhidong; Shen, CW; Zhou, Yuebing] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Collaborat Innovat Ctr Utilizat Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

[Zuo, Haoming; Guo, Shuning; Shen, Chengwen; Lv, Zhidong; Shen, CW; Zhou, Yuebing] Hunan Agricultral Univ, Coinnovat Ctr Educ Minist Utilizat Bot Funct Ingre, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

[Zuo, Haoming; Guo, Shuning; Shen, Chengwen; Lv, Zhidong; Shen, CW; Zhou, Yuebing] Hunan Agr Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha 410128, Hunan, Peoples R China.

通讯机构：

[Shen, CW ] H

Hunan Agr Univ, Key Lab Tea Sci Minist Educ, Minist Educ, Changsha 410128, Hunan, Peoples R China.

Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Collaborat Innovat Ctr Utilizat Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

Hunan Agricultral Univ, Coinnovat Ctr Educ Minist Utilizat Bot Funct Ingre, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

Hunan Agr Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha 410128, Hunan, Peoples R China.

语种：

英文

关键词：

Congou black tea;mixed varieties;non-violate components;violate components

期刊：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN：

0950-5423

年：

2024

DOI：

10.1111/ijfs.17102

基金类别：

Innovation and Demonstration of Key Technologies in Hunan's Hundred Billion Tea Industry Chain

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

摘要：

The eight trigrams represent the Chinese culture of tolerance and acceptance and express the richness of the biochemical composition and quality of the mixed processing black tea. Summary Congou black tea is mainly processed from single variety leaves, with obvious variety characteristics. This study investigated the effects of mixed processing withered leaves varieties on sensory quality, the volatile and non‐volatile compounds of seven Congou black tea samples. Sensory quality evaluation revealed that the Congou black tea with three leaves v...

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Mixed processing improved the theaflavin, theanine and aroma components of Congou black tea

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