Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum
Tingting An, Shanshan Shen, Zhongqi Zu, Mengxue Chen, Yu Wen, Xu Chen, Qi Chen, Yu Wang, Shaoyun Wang, Xueling Gao
Topics & Concepts
ChemistryAromaFermentationGeraniolLinaloolFlavorFood scienceOdorPhenolsPhenolChromatographyOrganic chemistryEssential oilTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis