The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves

The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves

In this study, complementary metabolomic and proteomic analyses were conducted on the solar- and indoor-withered oolong tea leaves, and freshly plucked leaves as the control, for the purpose to reveal the mechanisms underlying the initial formation of some flavor determinants during the early stage...

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Bibliographic Details
Main Authors: Yahui Wang, Chenxue Li, Jiaqi Lin, Yun Sun, Shu Wei, Liangyu Wu
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
oolong tea
withering
metabolomics
proteomics
flavor compounds
Online Access:https://www.mdpi.com/2304-8158/11/22/3601

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