Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale.
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DOI: 10.1016/j.foodchem.2020.128175
Abstract: Although aged fragrance is the most outstanding quality characteristic of dark tea, its formation still is not much clear. Thus, the volatiles of Qingzhuan tea (QZT) during the whole post-fermentation process were investigated at an… read more here.
Keywords: fragrance; aged fragrance; dark tea; trimethyl ... See more keywords