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Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation

Tiehan Li1,2, Yuming Wei1,2, Mingxia Lu1,2

  • 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.

Food Chemistry: X
|July 10, 2024
PubMed

Keywords:
AromaGas chromatography-mass spectrometryMethoxybenzenesMicrobial actionPiling fermentationPu-erh tea

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