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Effect of Shaking Process On Correlations Between Catechins and Volatiles in Oolong Tea by nmtoan83 is a document available to read on EtoBox.
What is Effect of Shaking Process On Correlations Between Catechins and Volatiles in Oolong Tea about?
The study investigates the impact of the shaking process on catechins and volatile organic compounds (VOCs) during the production of oolong tea. Results indicate that catechin levels initially decrease after shaking before returning to baseline, while certain VOCs show varying patterns, suggesting that shaking influences chemical transformations in the tea. The findings provide insights into the fermentation process and aim to enhance the understanding of oolong tea manufacturing for quality control.
- Author
- nmtoan83
- Language
- EN