The changes in the contents of the related bio-chemical components and the aroma constituents between final-firing sample and baking sample were analyzed. Results showed that the contents of the water soluble matters、polyphenols、amino acid、soluble sugar、TF and TR were decreased, and the contents of the TB were increased; concentration of aromatic constituents that showed aroma of flowers was decreased, and the concentration of aromatic constituents that showed aroma of honey was increased. That is to say that the baking process showed its key role in the formation of high aroma and mellow sensory tasting in Lingtou Dancong Oolong Tea.
WANG Deng-liang
,
GUO Qin
,
ZHANG Da-chun
. Studies on the Effect of Traditional Baking Process on Quality of Lingtou Dancong Oolong Tea[J]. Journal of Tea Science, 2004
, 24(3)
: 197
-200
.
DOI: 10.13305/j.cnki.jts.2004.03.009
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