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

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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Bibliographic Details
Main Authors: Xiaoli Jia, Yuhua Wang, Qisong Li, Qi Zhang, Ying Zhang, Shaoxiong Lin, Pengyuan Cheng, Meihui Chen, Mengru Du, Jianghua Ye, Haibin Wang
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-05-01
Series:Frontiers in Bioengineering and Biotechnology
Subjects:
Wuyi rock tea
fermentation
volatile metabolome
odor characteristics
characteristic compound
Online Access:https://www.frontiersin.org/articles/10.3389/fbioe.2023.1193095/full

Internet

https://www.frontiersin.org/articles/10.3389/fbioe.2023.1193095/full

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