Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea.

Deng, Xiujuan; Huang, Ganghua; Tu, Qing; Zhou, Hongjie; Li, Yali; Shi, Hongyuan; Wu, Xianxue; Ren, Hongtao; Huang, Kunlun; He, Xiaoyun; Xu, Wentao.

Afiliação

Deng X; College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
Huang G; College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
Tu Q; College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
Zhou H; College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China. Electronic address: 1984020@ynau.edu.cn.
Li Y; College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
Shi H; College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
Wu X; College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Chemistry, Biology and Environment, Yuxi Normal University, Yuxi, Yunnan 653100, China.
Ren H; Institute of Flavor and Fragrance, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
Huang K; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
He X; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
Xu W; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China. Electronic address: xuwentao@cau.edu.cn.