Effect of Drying Methods on Aroma Profiling of Large-Leaf Green Tea (<i>Camellia sinensis</i> var. Assamica) Determined by HS-SPME-GC-MS

Effect of Drying Methods on Aroma Profiling of Large-Leaf Green Tea (<i>Camellia sinensis</i> var. Assamica) Determined by HS-SPME-GC-MS

Drying methods play a crucial role in the formation of green tea aromas. This study investigated the aroma characteristics and volatile component profiles of large-leaf green tea under hot-air drying, pan-fired drying, and sun drying. The results revealed significant differences in the sensory aroma...

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Main Authors: Zhengfei Luo, Linlong Ma, Yangtao Zhang, Yanhong Liu, Rui Yang, Xuean Dai, Tiantian Wang, Changmi Lv, Lifeng Zuo, Yanli Liu, Dan Cao, Haibo Yuan, Longfeng Yu, Xiaofang Jin
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
large-leaf tea variety
green tea
drying methods
volatile components
Online Access:https://www.mdpi.com/2304-8158/14/7/1275
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