Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea
flavor, in terms of both sensory aspects and chemical properties, is essential for …

Background Over the past two decades, the global beverage industry has developed
rapidly. Especially, the global tea beverage market reached 37 million tons in 2016, an …

Eurotium cristatum is the dominant fungus during Fu brick tea (FBT) manufacturing,
however, its underlying effects in forming the distinct flavor characteristics of FBT remains …

Aroma is one of the most important criteria of tea quality, but the dynamic changes of aroma
profile during the manufacturing process, and the chemical basis of characteristic aroma in …

Various dark teas are quite different in their volatile profiles, mainly due to the huge
differences in the phytochemical profiles of dark raw tea and the diverse post-fermentation …

Liupao tea is a representative Chinese dark tea. Stale-aroma type, betelnut-aroma type and
fungal-aroma type were the main aroma types of Liupao tea. In this study, aroma profiles …

Abstract β-Glucosidase and β-xylosidase were investigated for their ability to improve the
aroma of instant green tea. The aroma and corresponding contributors were analyzed by …

Yellow tea is one of the six major tea categories in China. The floral fragrance type, high-
fired fragrance type, fresh fragrance type, and corn-like fragrance type were the main aroma …

The three instant dark teas were produced from instant green tea (IGT) by liquid-state
fermentations using the microorganisms Eurotium cristatum (EFT), Aspergillus niger (AFT) …

Microbes can be used to improve the quality of fermented beverages and food.
Colletotrichum camelliae is one of the most dominant fungi associated with tea leaves. In the …