Effect of Mechanical Force during Turning-over on the Formation of Aliphatic Aroma in Oolong Tea

被引：0
|
作者：
Zhou, Ziwei [1 ,2 ]
You, Fangning [1 ,2 ]
Liu, Binbin [1 ,2 ]
Deng, Tingting [1 ]
Lai, Zhongxiong [2 ]
Sun, Yun [1 ]
机构：
[1] Key Laboratory of Tea Science in Universities of Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou,350002, China
[2] Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou,350002, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 13期
关键词：
D O I：
10.7506/spkx1002-6630-20180528-377
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：52 / 59
相关论文
共 50 条
  • [1] WITHERING EFFECT ON THE AROMA FORMATION FOUND DURING OOLONG TEA MANUFACTURING
    TAKEO, T
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1984, 48 (04): : 1083 - 1085
  • [2] β-primeverosidase concerned with the floral tea aroma formation during processing of oolong tea and black tea
    Sakata, K
    Ma, S
    Guo, W
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1999, 217 : U47 - U47
  • [3] Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment
    Hu, Ci-Jie
    Li, Da
    Ma, Yi-Xiao
    Zhang, Wei
    Lin, Chen
    Zheng, Xin-Qiang
    Liang, Yue-Rong
    Lu, Jian-Liang
    FOOD CHEMISTRY, 2018, 269 : 202 - 211
  • [4] Substrate specificity of β-primeverosidase, a key enzyme in aroma formation during oolong tea and black tea manufacturing
    Ma, SJ
    Mizutani, M
    Hiratake, J
    Hayashi, K
    Yagi, K
    Watanabe, N
    Sakata, K
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2001, 65 (12) : 2719 - 2729
  • [5] Effect of baking on aroma and chemical quality of Sichuan oolong tea
    Jing, Tingtao (gttcqtea2004@163.com), 1600, Chinese Chamber of Commerce (37):
  • [6] Quantitative change of glycosides as aroma precursors during the oolong tea manufacturing process
    Wang, D
    Kurasawa, E
    Kubota, K
    Kobayashi, A
    Juan, IM
    FOOD FLAVORS AND CHEMISTRY: ADVANCES OF THE NEW MILLENNIUM, 2001, (274): : 197 - 202
  • [7] Studies on the aroma formation mechanism in oolong tea .5. Isolation and characterization of a beta-primeverosidase concerned with alcoholic aroma formation in tea leaves
    Guo, WF
    Ogawa, K
    Yamauchi, K
    Watanabe, N
    Usui, T
    Luo, SJ
    Sakata, K
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 1996, 60 (11) : 1810 - 1814
  • [8] Effects of processing procedures on the formation of aroma intensity and odor characteristic of Benshan tea (Oolong tea, Camellia sentences)
    Hong, Lei
    Wang, Yuhua
    Zhang, Qi
    Wang, Yuchao
    Chen, Mengmei
    Li, Mingzhe
    Huang, Yixiang
    Wu, Zeyan
    Ye, Jianghua
    Wang, Haibin
    HELIYON, 2023, 9 (04)
  • [9] Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process
    Zeng, Lanting
    Zhou, Ying
    Gui, Jiadong
    Fu, Xiumin
    Mei, Xin
    Zhen, Yunpeng
    Ye, Tingxiang
    Du, Bing
    Dong, Fang
    Watanabe, Naoharu
    Yang, Ziyin
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2016, 64 (24) : 5011 - 5019
  • [10] Study of aroma compound formations and transformations during Jinxuan and Qingxin oolong tea processing
    Liu, Huifan
    Li, Sufen
    Zhong, Yuming
    Lan, Siqi
    Brennan, Charles Stephen
    Wang, Qin
    Ma, Lukai
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (11): : 5629 - 5638
12345