Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
Yaru Zheng, Yingcai Li, Lianyun Pan, Mengdi Guan, Xiaoping Yuan, Siyu Li, Dabing Ren, Ying Gu, Mingzhi Liang, Lunzhao Yi
Topics & Concepts
AromaHexanoic acidChemistryFood scienceFermentationDecanoic acidNerolidolLinaloolTasteYeastGas chromatography–mass spectrometryMass spectrometryChromatographyOrganic chemistryBiochemistryEssential oilTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies