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- W3216895599 abstract "The delicate aroma of Bao-chung tea comes from oxidation, followed by fixation in the pan-firing step. Traditionally, the timing of pan-firing has been based on odor perception by tea masters and lacks relevant scientific research. Pan-firing at three different green-note intensities and three stirring sequences was used to explore the relationship between the compositions of volatile organic compounds (VOCs) before pan-firing and in the finished tea. Pan-firing decreased green leaf volatiles and increased the ratio of terpenoid volatiles. The characteristic VOCs of the finished tea were highly related to VOCs before pan-firing (R2 = 0.97). Principal component analysis revealed that the traditional judgment of the pan-firing step is based on nonanal, β-linalool, and cis- and trans-linalool oxides. The timing of pan-firing is crucial for VOCs, and VOC composition before pan-firing can be used to predict desired tea aroma." @default.
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- W3216895599 date "2022-05-01" @default.
- W3216895599 modified "2023-10-16" @default.
- W3216895599 title "Revealing the profound meaning of pan-firing of oolong tea – A decisive point in odor fate" @default.
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- W3216895599 doi "https://doi.org/10.1016/j.foodchem.2021.131649" @default.
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