The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong

The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong

The flavor and quality of tea largely depends on the cultivar from which it is processed; however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green tea (HSGT) has received little attention. High-performance liquid chromatography (HPLC), gas chromatography–mass spe...

Full description

Bibliographic Details
Main Authors: Zihao Qiu, Jinmei Liao, Jiahao Chen, Peifen Chen, Binmei Sun, Ansheng Li, Yiyu Pan, Hongmei Liu, Peng Zheng, Shaoqun Liu
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
Hakka stir-fried green tea
HPLC
GC-MS
OAV
multivariate statistical analysis
tea cultivar
Online Access:https://www.mdpi.com/2304-8158/12/10/2067

Internet

https://www.mdpi.com/2304-8158/12/10/2067

Similar Items