Manufacturing process differences give Keemun black teas their distinctive aromas

Manufacturing process differences give Keemun black teas their distinctive aromas

Traditional Keemun black tea is also known as Congou black tea (CF). Over the last three decades, three other types of Keemun black tea (Jinzhen, JZ; Maofeng, MF; Xiangluo, XL) made by different processing have been introduced into the tea market. Total CF volatile concentrations ranged from 1666.3...

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Bibliographic Details
Main Authors: Yujie Xu, Yaqin Liu, Jihong Yang, Hui Wang, Hanchen Zhou, Pandeng Lei
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Keemun black tea
Processing
Volatile compounds
Aroma intensity
Odor activity value
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523003085

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