Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds

Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds

Drying technology plays a pivotal role in tea processing. Herein, the differences in color, non-volatile, and volatile components of green tea under various drying methods were investigated. The results indicated that vacuum freeze-microwave increased the L* and b* values, and decreased the a* value...

Full description

Saved in:
Bibliographic Details
Main Authors: Nannan Li, Zhengying Yao, Jingming Ning, Lijun Sun, Qunying Lin, Xiaoyan Zhu, Cuihong Li, Xiaohe Zheng, Jinghong Jin
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Green tea
Vacuum freeze-microwave drying
Tea polyphenol
Caffeine
Color difference
Gas chromatography-ion mobility spectrometry (GC-IMS)
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752400823X
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items