In order to explore the dynamic changes of β-glucosidase(β-GC), alcohol dehydrogenase(ADH), lipoxygenase(LOX) and main aroma components in the processing of withering, rolling, and fermentation of Huangjincha black tea, this study used Huangjincha with one bud and two leaves as raw materials and processed according to black tea technology, and then the activities of β-GC, ADH, LOX and the changeable regularities of aroma components during the processing were measured. The results showed that the activities of β-GC, ADH, and LOX all reached ...
