Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale
Huan Zhang, Jiajia Wang, Dandan Zhang, Zeng Li, Yanan Liu, Wen Zhu, Gaixiang Lei, Youyi Huang
Topics & Concepts
NonanalHeptanalHexanalIononeChemistryLinaloolSafranalFood scienceFermentationOrganic chemistryEssential oilAldehydeBiochemistryCrocinCatalysisTea Polyphenols and EffectsFood Quality and Safety StudiesFermentation and Sensory Analysis