Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation

Author:

Zheng Yaru,Li Yingcai,Pan Lianyun,Guan Mengdi,Yuan Xiaoping,Li Siyu,Ren Dabing,Gu Ying,Liang Mingzhi,Yi Lunzhao

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. Green Tea Catechins during Food Processing and Storage: A Review on Stability and Detection;Ananingsih;Food Research International,2013

2. Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method;Boonbumrung;Food Science and Technology Research,2001

3. Dynamic Changes in Chemical Constituents during Processing of Miang (Thai Fermented Tea Leaf) in Various Degree of Tea Leaf Maturity;Bouphun;International Journal of Food Engineering,2018

4. Improving the Taste of Autumn Green Tea with Tannase;Cao;Food Chemistry,2019

5. Effect of yeast co-culture on phenols, antioxidant activity and flavor volatiles of crown pear wine;Chen;Food Science.,2023

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