Wuyi Rock tea (WRT), a top-ranking oolong tea, possesses characteristic woody, floral, nutty
flavor. WRT flavor is mainly formed during the manufacturing process. However, details …

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 …

Roasting is one of the most critical manufacturing steps for making Wuyi Rock tea (WRT).
The role of roasting in the formation of characteristic aroma of WRT was elucidated in detail …

Maillard reaction could be a breakthrough in standardizing the roasting process, which is a
pivotal procedure in refining Wuyi Rock tea (WRT). This study aimed to find indicators to …

Aroma is one of the most important criteria of tea quality, but the dynamic changes of aroma
profile during the manufacturing process, and the chemical basis of characteristic aroma in …

Abstract Changes in key odorants and aroma profiles of Qingzhuan tea (QZT) during its
manufacture were determined using headspace solid-phase microextraction gas …

Flavonoids play important roles in tea quality and flavour, but there is still limited information
on flavonoid changes in tea leaves during black tea processing. We performed a …

Rougui Wuyi rock tea (WRT) with the premium aroma is a subcategory of oolong tea.
Roasting is a unique process that provides a comprehensive aroma to WRT. The key aroma …

For the urgent need for fermentation control and product quality improvement of Pu-erh tea,
gas chromatography-mass spectrometry and odor activity value (OAV) were used to …

To interpret the environmental stresses induced dynamic changes of volatile and non-
volatile constitutes in oolong tea leaves during enzymatic-catalyzed processes (ECP) …