| Abstrakt: |
A recent study conducted by researchers at Sichuan Agricultural University in Chengdu, China, examined the impact of low-temperature roasting on the aroma of bud green tea (BGT). The study found that the aroma of BGT transformed from fresh to chestnut-like during the roasting process. The researchers identified 313 volatile compounds, with 72 showing significant differences, that contributed to the formation of the chestnut-like aroma. The study also explored the interaction between different aroma types in BGT and concluded that certain aromas exhibited mutual enhancement. This research provides valuable insights into the changes in aroma compounds and sensory perception during the roasting process of BGT. [Extracted from the article] |
