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Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses

To further develop Liupao tea products and enhance their flavor, this study investigated the effects of different fermentation methods on the aroma quality of Liupao tea. The aroma quality of Liupao tea was comprehensively analyzed using HS-SPME in combination with GC-Q-TOF-MS, electronic nose, and...

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Principais autores: Xiaohui Zhou, Di Tian, Hongjie Zhou, Rui Dong, Chenyang Ma, Ling Ren, Xueyi Yang, Qingyi Wang, Ning Chen, Liubo Yang, Xuan Tang, Yixin Bi, Yapeng Liu, Xiujuan Deng, Baijuan Wang, Yali Li
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2024-08-01
coleção:Foods
Assuntos:
Liupao tea fermentation
<i>Monascus purpureus</i> inoculation
GC-Q-TOF-MS
electronic nose
sensory evaluations
odor activity value
Acesso em linha:https://www.mdpi.com/2304-8158/13/16/2595
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