Haili Wang

Beijing Technology and Business University

No. 11/33, Fucheng Road, Haidian District

Liangxiang

Beijing, 102488

China

  • Beijing Technology and Business University

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Identification and Comparison of Aroma-Active Compounds Related to Maillard Reaction During Roasting Processing in Wuyi Rock Tea

Number of pages: 31 Posted: 18 Aug 2022
Ping Yang, Haili Wang, Huanlu Song, Qingqing Cao, Yongquan Xu and Yanping Lin
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, affiliation not provided to SSRN and Wuyi University
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Abstract:

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Wuyi Rock tea (WRT), roasting process, Maillard Reaction, gas chromatography-olfactometry-mass spectrometry (GC-O-MS), aroma-active compounds, odor active value (OAV)