Aroma is one of the most important factors for the flavor, taste, and quality of pu-erh tea, and the post-fermentation process has an important influence on the aroma of pu-erh tea. In the present study, the influence of fungi fermentation on the flavor of pu-erh tea was investigated and compared. Volatile compounds from pu-erh tea fermented by four Aspergillus strains, including A. niger, A. oryzae, A. awamori, and A. glaucus, were extracted and analyzed using ultrasound-assisted extraction-dispersive liqu...
【基金】
National Science Foundation of China(Grant No.81172944);
National Key Technology R&D Program “New Drug Innovation” of China(Grant Nos.2012ZX09301002-002-002 and 2012ZX09304-005)
【更新日期】
2016-04-27
【分类号】
TS272.5
【正文快照】
1.Introduction Pu-erh tea,a representative type of dark tea,is apopular and unique post-fermentation tea originallyproduced in Yunnan Province,China.Pu-erh tea istraditionally made from the leaves of mature,wild“broad leaf-tea”trees,Camellia sinensis va
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