Formation Mechanisms and Kinetic Modeling of Key Aroma Compounds During Qidan Tea Roasting

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Formation Mechanisms and Kinetic Modeling of Key Aroma Compounds During Qidan Tea Roasting

Understanding the changes in tea aroma and non-volatile substances during roasting is essential for optimizing tea processing and enhancing tea quality. In this study, the Carbon Module Labeling (CAMOLA) technique was employed to simulate the roasting conditions of Qidan, thereby elucidating the for...

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書目詳細資料
Main Authors:	Xing Gao, Siyuan Wang, Ying Wang, Huanlu Song
格式:	Article
語言:	英语
出版:	MDPI AG 2025-06-01
叢編:	Foods
主題:	Qidan tea roasting time aroma formation furan compounds Carbon Module Labeling (CAMOLA) technique
在線閱讀:	https://www.mdpi.com/2304-8158/14/12/2125
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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