Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea

Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea

Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality is not clear. To investigate the effect of roasting time on the sensory qualities, chemical components, odor profiles, and metabolic pr...

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Bibliographic Details
Main Authors: Fei Ye, Xiaoyan Qiao, Anhui Gui, Panpan Liu, Shengpeng Wang, Xueping Wang, Jin Teng, Lin Zheng, Lin Feng, Hanshan Han, Binghua Zhang, Xun Chen, Zhiming Gao, Shiwei Gao, Pengcheng Zheng
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Molecules
Subjects:
Yuan An yellow tea
roasting time
taste flavor
color
aroma
non-targeted metabolomics
Online Access:https://www.mdpi.com/1420-3049/27/13/4119

Internet

https://www.mdpi.com/1420-3049/27/13/4119

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