Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma-MedSci.cn

Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma

Yang, P; Yu, MG; Song, HL; Xu, YQ; Lin, YP; Granvogl, M

Song, HL (通讯作者)，Beijing Technol & Business Univ BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Res Ctr Food Addit Engn Technol, Lab Mol Sensory Sci, Beijing 100048, Peoples R China.;Xu, YQ (通讯作者)，Chinese Acad Agr Sci, Natl Engn Res Ctr Tea Ind, Tea Res Inst, Hangzhou 310008, Peoples R China.

Abstract

Rougui Wuyi rock tea (WRT) with the premium aroma is a subcategory of oolong tea. Roasting is a unique process that provides a comprehensive aroma to ......

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Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma

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