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Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea
- Source :
- Food Chemistry: X, Vol 20, Iss , Pp 101003- (2023)
- Publication Year :
- 2023
- Publisher :
- Elsevier, 2023.
-
Abstract
- “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 observed. During fermentation, the content of soluble sugars, theabrownins (p 1.0; p 2]; While relative levels of 72 metabolites were decreased (VIP > 1.0, p
Details
- Language :
- English
- ISSN :
- 25901575
- Volume :
- 20
- Issue :
- 101003-
- Database :
- Directory of Open Access Journals
- Journal :
- Food Chemistry: X
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.39063de7d7d445b3900be70b5cee5f83
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.fochx.2023.101003