Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea

Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea

“Ancient tea plants” are defined as tea trees > 100 years old, or with a trunk diameter > 25 cm; their leaves are manufactured to high - quality, valuable ancient plants pu-erh tea (APPT). In this study, a fermentation of APPT were developed, and outstanding sweetness of APPT infusion was obse...

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Bibliographic Details
Main Authors: Teng Wang, Ruo-yu Li, Kun-yi Liu, Qiu-yue Chen, Nian-guo Bo, Qi Wang, Yan-qin Xiao, Gen Sha, Si-qin Chen, Xin Lei, Yi Lu, Yan Ma, Ming Zhao
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Subjects:
Ancient plants Pu-erh tea
Pile-fermentation
Sensory characteristics
Chemical composition
Microbial succession
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523004467

Internet

http://www.sciencedirect.com/science/article/pii/S2590157523004467

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