Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality

Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality

Catechins are the major flavor substances in teas, which have a variety of health effects; however, high catechin and high sensory quality are a pair of contradictions that are difficult to coordinate. To explore the processing procedure with high catechins and high sensory quality, a single-factor...

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Bibliographic Details
Main Authors: Xiaofeng Lu, Yanyan Lin, Yanming Tuo, Lijia Liu, Xinxin Du, Qiufang Zhu, Yunfei Hu, Yutao Shi, Liangyu Wu, Jinke Lin
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
oolong tea processing
catechins
process optimization
Online Access:https://www.mdpi.com/2304-8158/12/23/4334

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