Effect of Four Different Initial Drying Temperatures on Biochemical Profile and Volatilome of Black Tea

Effect of Four Different Initial Drying Temperatures on Biochemical Profile and Volatilome of Black Tea

Background: Black tea processing conditions significantly affect the final taste and flavor profiles, so researchers are now focusing on developing equipment and improving the appropriate processing conditions of major black tea varieties. Methods: Here, we tested the effect of four different initia...

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Bibliographic Details
Main Authors: Zaifa Shu, Huijuan Zhou, Limin Chen, Yuhua Wang, Qingyong Ji, Weizhong He
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Metabolites
Subjects:
catechins
drying temperature
black tea
sensory evaluation
tea processing
volatilome
Online Access:https://www.mdpi.com/2218-1989/15/2/74
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