Quality Analysis of Instant Pu-erh Tea Produced by Liquid-State Fermentation with Pantoea camelliae Z09

Quality Analysis of Instant Pu-erh Tea Produced by Liquid-State Fermentation with Pantoea camelliae Z09

This study aimed to evaluate the quality attributes and components of instant Pu-erh tea produced by liquid-state fermentation with Pantoea camelliae Z09. Colorimetric analysis and headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were used for...

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Bibliographic Details
Main Author: XIE Yanxia, ZHU Yuanmin, YANG Zixi, XU Pan, SHI Chuan, YU Longjiang
Format: Article
Language:English
Published: China Food Publishing Company 2025-05-01
Series:Shipin Kexue
Subjects:
pantoea camelliae z09; liquid-state fermentation; instant pu-erh tea; sensory quality; chemical composition; theabrownins
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-023.pdf
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