1Aroma formation in Dianhong black tea: Effects of baking

作者： Qiu, Xueli; Wang, Jianxin; Yu, Xiaofen; Lv, Shidong; Wu, Yuanshuang; Wang, Chen; Gao, Xuemei; Li, Jiangbing; Zhang, Wenrui; Zhao, Peng; Meng, Qingxiong; SCI

机构： Yunnan Acad Agr Sci, Agr Resources & Environm Inst, Kunming, Yunnan, Peoples R China; Kunming Crain & Oil & Feed Prod Qual Inspect Ctr, Kunming, Yunnan, Peoples R China; Kunming Univ Sci & Technol, Fac Life Sci & Technol, Kunming 650500, Yunnan, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

关键词： Baking Dianhong black tea Gas chromatography-mass spectrometry Headspace solid-phase microextraction Volatile components

年份：2017

2Processing technologies affect the aroma but not the taste of teas: A study of Yunnan Biluochun, Jiangsu Biluochun, and other regular green teas

作者： Wang, Chen; Wu, Yuanshuang; Meng, Qingxiong; Lv, Shidong; Wang, Jianxin; Qiu, Xueli; SCI

机构： Kunming Univ Sci & Technol, Fac Life Sci & Technol, 727 Jingming South Rd, Kunming 650500, Yunnan, Peoples R China; Kunming Crain & Oil & Feed Prod Qual Inspect Ctr, Kunming, Yunnan, Peoples R China; Yunnan Acad Agr Sci, Agr Resources & Environm Inst, Kunming, Yunnan, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

关键词： Biluochun Green tea Major water-soluble compounds Volatile compounds Processing technology