Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science.

Food Chem X · 2024 · PMC11231526 · PMID 38984291

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a decreasing trendno p-value reported

However, during the PF of Pu-erh tea, the levels of α -ionone, β -ionone, and geranyl acetone showed a decreasing trend ( Chen et al., 2017 ).

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