Work

Preliminary tossing post-harvest: Unraveling its role in aroma enhancement of large-leaf oolong tea

Year: 2025

Type: article

Abstract: )-hept-4-enal, 1-thiophen-2-ylethanone, 2-methoxy-3-propan-2-ylpyrazine, and 2-methoxy-phenol made the other aromas (green, nutty, fatty, woody, spicy) of OT-D significantly stronger than those of OU-D (rOAV ≥1). This study proposed a new method to enhance the suitability of different tea plant varieties, thereby promoting and developing the oolong tea industry.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103414

Authors: Mengjiao Hao, Zhenbiao Zhang, Xingfei Lai, Junxi Cao, Suwan Zhang, Qiuhua Li, Ruohong Chen, Zhaoxiang Lai, Shili Sun, Lingli Sun

Institution: Guangdong Academy of Agricultural Sciences

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Pathology and Forensic Medicine

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330

Funders: Guangdong Academy of Agricultural Sciences, Guangzhou Municipal Science and Technology Project, Basic and Applied Basic Research Foundation of Guangdong Province

Awards: G1453765155, G3481580821, G7629710075, G8090436838, G987273615

OpenAlex ID: W4417487996

FWCI: 0.584

Cites: 33

Cited by: 1

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