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Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times.

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成果类型:
期刊论文
作者:
Liu, Yang;Wang, Zhixia;Zhang, Xinyi;Chen, Hongyu;Ruan, Dianrong;...
作者机构:
[Wang, Zhixia; Bai, Silei; Zhang, Xinyi; Liu, Zhonghua; Liu, Yang; Huang, Jianan; Chen, Hongyu] Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
[Ruan, Dianrong] Yunnan Six Tea Mountain Tea Industry Co., Ltd., Kunming 650000, China
[Bai, Silei; Liu, Zhonghua; Huang, Jianan] National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
[Bai, Silei; Liu, Zhonghua; Huang, Jianan] Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
[Bai, Silei; Liu, Zhonghua; Huang, Jianan] Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
语种:
英文
关键词:
Pu-erh tea;fruity/floral aroma;smoky aroma;storage time
期刊:
Foods
ISSN:
2304-8158
年:
2025
卷:
14
期:
5
机构署名:
本校为第一机构
院系归属:
园艺园林学院
摘要:
There is a lack of theoretical evidence regarding the transformation of the aroma of Pu-erh tea (raw tea) during long-term storage. In this study, we comprehensively investigate the aroma characteristics of Pu-erh tea (raw tea) from the same manufacturer, stored for different storage times (7-21 years). Sensory evaluation and qualitative and quantitative analysis of volatile substances were performed on the experimental samples. The results showed that the aroma of Pu-erh tea (raw tea) changed from fruity/floral to smoky and fragrance during th...

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