机译:焙烧程度对大叶黄茶味品质的影响
Anhui Agr Univ State Key Lab Tea Plant Biol & Utilizat 130 Changjiang Ave W Hefei 230036 Anhui Peoples R China|Anhui Agr Univ Int Joint Lab Tea Chem & Hlth Effects 130 Changjiang Ave W Hefei 230036 Anhui Peoples R China|Shenzhen Univ Coll Chem & Environm Engn Shenzhen 518060 Peoples R China;
Anhui Agr Univ Int Joint Lab Tea Chem & Hlth Effects 130 Changjiang Ave W Hefei 230036 Anhui Peoples R China|Rutgers State Univ Dept Food Sci New Brunswick NJ 08901 USA;
Anhui Agr Univ Int Joint Lab Tea Chem & Hlth Effects 130 Changjiang Ave W Hefei 230036 Anhui Peoples R China|Tech Univ Munich Biotechnol Nat Prod Liesel Beckmann Str 1 D-85354 Freising Weihenstephan Germany;
Anhui Agr Univ State Key Lab Tea Plant Biol & Utilizat 130 Changjiang Ave W Hefei 230036 Anhui Peoples R China|Anhui Agr Univ Int Joint Lab Tea Chem & Hlth Effects 130 Changjiang Ave W Hefei 230036 Anhui Peoples R China;
Large-leaf yellow tea (LYT); Roasting degree; Odor activity values (OAV); Heterocyclic compounds; Sensory evaluation; Flavor quality;