The Effect of Temperature on the Aroma of Soft Stick Oolong Black Tea

Ling Ren, Ling Ren, Shunying Chen, Chunhua Zhang, Ruifang Wang

2022

Abstract

Soft stick oolong black tea using the processing technology of Yunnan Gongfu black tea is made from Taiwan Qingxin oolong. In this study, in order to explore the effect of roasting temperature on the aroma of soft stick oolong black tea. Soft stick oolong black tea was roast at 100°C, 110°C, 120°C, 130°C temperatures, and then the aroma was determined by GC-MS. Our results showed that soft stick oolong black tea had the most volatile compounds and the highest sensory evaluation score at the baking temperature 120°C.

Paper Citation

in Harvard Style

Ren L., Chen S., Zhang C. and Wang R. (2022). The Effect of Temperature on the Aroma of Soft Stick Oolong Black Tea. In Proceedings of the 4th International Conference on Biomedical Engineering and Bioinformatics - Volume 1: ICBEB, ISBN 978-989-758-595-1, pages 53-58. DOI: 10.5220/0011179700003443

in Bibtex Style

@conference{icbeb22,
author={Ling Ren and Shunying Chen and Chunhua Zhang and Ruifang Wang},
title={The Effect of Temperature on the Aroma of Soft Stick Oolong Black Tea},
booktitle={Proceedings of the 4th International Conference on Biomedical Engineering and Bioinformatics - Volume 1: ICBEB,},
year={2022},
pages={53-58},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0011179700003443},
isbn={978-989-758-595-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 4th International Conference on Biomedical Engineering and Bioinformatics - Volume 1: ICBEB,
TI - The Effect of Temperature on the Aroma of Soft Stick Oolong Black Tea
SN - 978-989-758-595-1
AU - Ren L.
AU - Chen S.
AU - Zhang C.
AU - Wang R.
PY - 2022
SP - 53
EP - 58
DO - 10.5220/0011179700003443