Tea cultivar is crucial for oolong tea aroma quality. However, the aroma characteristics of
oolong tea made from different cultivars have rarely been studied. The aroma profiles of …

Wuyi rock tea (WRT), is one kind of oolong tea and widely appreciated for its typical 'rock
flavor'. The odor characteristics of WRT during processing were comprehensive investigated …

Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for
thousands of years. The unique quality and flavor are attributed to the rich microbiota and …

Background Bitterness is a basic flavor in alcoholic beverages (beer, wine, liquor, and rice
wine) and has physiological significance, although excessive and disharmonious bitterness …

Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and
from two different harvesting seasons (spring, autumn), were used to investigate the effect of …

There is a claim that fresh tea leaves plucked in summer (FTL-S) are not suitable for green
tea processing, but there is no scientific evidence to support this claim. The aroma properties …

Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects
chemical composition and sensory quality. However, the effect of roasting degree on LYT …

The use of mixed cultures of Saccharomyces and non-Saccharomyces yeasts to improve the
quality and aroma complexity of wines has been increasing interest recently. In this study …

Citral is one of the most important aromatic ingredients in foods and beverages for its distinct
lemon-like odor. However, the fast evaporation and oxidation limit these applications …

Ultrasound combined with low temperature treatment is a new food processing technology.
In this study, low temperature, three ultrasound power levels, and their combinations were …