Contribution of traditional deep fermentation to volatile metabolites and odor characteristics of Wuyi rock tea

Fermentation is extremely important for the formation of the special flavor of Wuyi rock tea. This study determined volatile metabolite contents using GC-MS technique and futher analyzed their odor characteristics during the traditional deep fermentation technology of Wuyi rock tea. The results show...

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Detalles Bibliográficos
Autores principales: Jia, Xiaoli, Wang, Yuhua, Li, Qisong, Zhang, Qi, Zhang, Ying, Lin, Shaoxiong, Cheng, Pengyuan, Chen, Meihui, Du, Mengru, Ye, Jianghua, Wang, Haibin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Bioengineering and Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10228688/
https://www.ncbi.nlm.nih.gov/pubmed/37260830
http://dx.doi.org/10.3389/fbioe.2023.1193095

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10228688/
https://www.ncbi.nlm.nih.gov/pubmed/37260830
http://dx.doi.org/10.3389/fbioe.2023.1193095

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