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Qincao Chen

Jiangxi Agricultural University

China

  • Jiangxi Agricultural University

SCHOLARLY PAPERS

2

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69

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Scholarly Papers (2)

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1.

Re-Rolling Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea

Number of pages: 39 Posted: 09 Oct 2023
Qincao Chen, Ying Fu, Wengting Heng, Shuai Yu, Feng Xie, Fang Dong, Zhi Lin, Weidong Dai and Haihui Fu
Jiangxi Agricultural University, Jiangxi Agricultural University, Jiangxi Agricultural University, affiliation not provided to SSRN, Jiangxi Academy of Agricultural Sciences, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and Jiangxi Agricultural University
Downloads 37 (1,236,159)

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Black tea, Re-rolling, taste, Liquor color, Fermentation, Flavor quality

2.

Study on the changes in the aroma components during the withering period of Ningchow Congou black tea

Number of pages: 33 Posted: 27 Sep 2025
Qincao Chen, Yingjie Huang, Ziyi Li, Yumei ke, Juan Tu and Feng Xie
Jiangxi Agricultural University, Jiangxi Agricultural University, Jiangxi Agricultural University, Jiangxi Agricultural University, Jiangxi Academy of Agricultural Sciences and Jiangxi Academy of Agricultural Sciences
Downloads 32 (1,318,317)

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Ningchow congou black tea, aroma, Volatile compound, Tea withering, enzyme