Effects of manufacturing on the volatile composition of raw Pu-erh tea with a focus on de-enzyming and autoclaving–compressing treatments-Reference-Cited by-同舟云学术

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Effects of manufacturing on the volatile composition of raw Pu-erh tea with a focus on de-enzyming and autoclaving–compressing treatments

Published:2021-02 Issue: Volume:137 Page:110461
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Fan Xiaowei,Chen Ning,Cai Fang,Ren Fandong,Zhong Jiayi,Wang Dan,Shi Lijuan,Ren Dabing,Yi Lunzhao

Funder

National Natural Science Foundation of PR China

Applied Basic Research Project of Yunnan Province

Publisher

Elsevier BV

Reference30 articles.

1. Aroma formation and dynamic changes during white tea processing;Chen;Food Chemistry,2019

2. Characterization of interphase volatile compounds in Chinese Luzhou -flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS);Ding;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2016

3. Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry;Du;Food Research International,2014

4. Simultaneous distillation extraction of some volatile flavor components from pu-erh tea samples-comparison with steam distillation-liquid/liquid extraction and soxhlet extraction;Gu;International Journal of Analytical Chemistry,2009

5. Tea aroma formation;Ho;Food Science & Human Wellness,2015

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