Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation
Xin Guan, Qiong Chen, Tianyang Guo
Topics & Concepts
ChemistryFood scienceGas chromatography–mass spectrometryFermentationAromaFlavorChromatographyFermentation in food processingOdorGas chromatographyMass spectrometrySensory analysisLactic acidBacteriaOrganic chemistryGeneticsBiologyTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies