Changes in flavor quality of raw Liupao tea during the piling process.

ABSTRACT:

Purpose

Piling is a critical process for the formation of raw Liupao tea (RLT) flavor quality. However, given the unclear changes in the flavor quality of RLT during the piling process, and the key substances of taste-contributing and aroma components that affecting the flavor quality of RLT was lacking. Herein, the present study aimed at evaluating the changes in flavor quality and its key substances of RLT during the piling process.

Methods

Sensory evaluation was conducted on RLT samples collected at 11 time points during the piling process. The biochemical and aroma components of these samples were detected using UV spectrophotometer, high-performance liquid chromatography (HPLC), and headspace solid-phase microextraction gas chromatography-mass spectrometer (HS-SPME-GC-M

SUBMITTER: Huo H 

PROVIDER: S-EPMC11617929 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature