. 2021 Dec 2;12:100178. doi: 10.1016/j.fochx.2021.100178

Table 1.

The main taste components of oolong tea.

Chemicals	Content (mg/g)
Chemicals	BT1	BT3	BT5	AHT
GA	0.227 ± 0.004^c	0.252 ± 0.011^b	0.282 ± 0.003^a	0.392 ± 0.022*
C	0.714 ± 0.002^a	0.727 ± 0.008^a	0.722 ± 0.013^a	0.747 ± 0.033 ^ns
GC	2.673 ± 0.143^c	3.156 ± 0.078^b	3.376 ± 0.060^a	4.300 ± 0.095^***
GCG	0.479 ± 0.010^b	0.502 ± 0.044^ab	0.539 ± 0.005^a	0.854 ± 0.054^**
EC	7.221 ± 0.174^a	7.073 ± 0.356^a	6.829 ± 0.148^a	6.138 ± 0.148^**
EGC	35.690 ± 0.049^a	35.431 ± 1.031^a	33.957 ± 0.167^b	30.365 ± 0.427^***
ECG	11.802 ± 0.671^a	12.276 ± 0.420^a	11.692 ± 0.116^a	11.762 ± 0.340 ^ns
EGCG	55.385 ± 0.237^ab	56.239 ± 1.611^a	53.441 ± 0.641^b	52.325 ± 0.886 ^ns
THB	0.170 ± 0.004^a	0.173 ± 0.011^a	0.184 ± 0.005^a	0.174 ± 0.004 ^ns
Caffeine	24.637 ± 0.062^a	25.506 ± 0.757^a	25.222 ± 0.159^a	25.363 ± 0.487 ^ns
l-theanine	1.657 ± 0.558^b	3.923 ± 1.460^a	3.726 ± 0.039^a	0.715 ± 0.016^***

Data are means (±SD) of three replicates.

BT1/3/5 represented the oolong tea samples roasted for 1/3/5 h respectively; AHT represented the oolong tea sample after the aroma-enhancing treatment.