The Dynamic Change in Fatty Acids during the Postharvest Process of Oolong Tea Production

The Dynamic Change in Fatty Acids during the Postharvest Process of Oolong Tea Production

As important factors to oolong tea quality, the accumulation and dynamic change in aroma substances attracts great attention. The volatile composition of oolong tea is closely related to the precursor contents. Fatty acids (FAs) and their derivatives are basic components of oolong tea fragrance duri...

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Bibliographic Details
Main Authors: Zi-Wei Zhou, Qing-Yang Wu, Yun Yang, Qing-Cai Hu, Zong-Jie Wu, Hui-Qing Huang, Hong-Zheng Lin, Zhong-Xiong Lai, Yun Sun
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Molecules
Subjects:
oolong tea
manufacturing process
fatty acids
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Online Access:https://www.mdpi.com/1420-3049/27/13/4298

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https://www.mdpi.com/1420-3049/27/13/4298

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