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International Journal of Food Properties Volume 20, 2017 - Issue 11
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Articles

Aroma formation in Dianhong black tea: Effects of baking

Xueli QiuAgricultural Resources and Environment Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, People’s Republic of ChinaView further author information
,
Jianxin WangAgricultural Resources and Environment Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, People’s Republic of ChinaView further author information
,
Xiaofen YuAgricultural Resources and Environment Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, People’s Republic of ChinaView further author information
,
Shidong LvKunming Crain and Oil and Feed Product Quality Inspection Center, Kunming, Yunnan, People’s Republic of ChinaView further author information
,
Yuanshuang WuFaculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People’s Republic of ChinaView further author information
,
Chen WangFaculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People’s Republic of ChinaView further author information
,
Xuemei GaoFaculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People’s Republic of ChinaView further author information
,
Jiangbing LiFaculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People’s Republic of ChinaView further author information
,
Wenrui ZhangFaculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People’s Republic of ChinaView further author information
,
Peng ZhaoFaculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People’s Republic of ChinaView further author information
&
Qingxiong MengFaculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People’s Republic of ChinaCorrespondence[email protected]
View further author information
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Pages 2724-2735 | Received 31 Jul 2016, Accepted 14 Oct 2016, Published online: 12 Mar 2017

Figures & data

Figure 1. The production process of Dianhong black tea before and after baking.

Figure 1. The production process of Dianhong black tea before and after baking.

Table 1. Sensory evaluation of black tea samples.

Table 2. Volatile compounds and change in peak area in Dianhong black tea before and after baking.

Table 3. Volatile compounds and their relative contents in Dianhong black tea.

Figure 2. TIC of Dianhong black tea from Batch 1 (A, before baking; B, after baking) and the abundance change of linalool in Dianhong black tea from Batch 1 (A, before baking; B, after baking).

Figure 2. TIC of Dianhong black tea from Batch 1 (A, before baking; B, after baking) and the abundance change of linalool in Dianhong black tea from Batch 1 (A, before baking; B, after baking).

Figure 3. The peak area change of the volatile compounds in black tea with and without baking based on their chemical class.

Figure 3. The peak area change of the volatile compounds in black tea with and without baking based on their chemical class.

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