The variation of acrylamide and 5-hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation.
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DOI: 10.1002/jsfa.13760
Abstract: BACKGROUND Roasting is an essential step in making roasted teas, and its role in producing flavors has been widely studied. However, the variation of potential hazardous compounds during the tea roasting process is still vague.… read more here.
Keywords: tea polyphenols; acrylamide hydroxymethylfurfural; polyphenols formation; variation acrylamide ... See more keywords