Investigation of rose-honey aroma formation during tea infusion fermentation by <i>Pantoea camelliae</i> Z09 through GC-MS and GC-IMS.

Food Chem X · 2025 · PMC12284481 · PMID 40704182

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an increasing trendno p-value reported

In addition, F24 had 8 differential VOCs compared to F0, with only phenylethyl alcohol, methyl benzoylformate, and phenol showing an increasing trend.

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a decreasing trendno p-value reported

These compounds had sweet, fruity, coumarin, and herbal aromas ( Ma et al., 2023 ), exhibiting a decreasing trend during fermentation.

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Investigation of rose-honey aroma formation during tea infusion fermentation by &lt;i&gt;Pantoea camelliae&lt;/i&gt; Z09 through GC-MS and GC-IMS.

The sentences

Investigation of rose-honey aroma formation during tea infusion fermentation by <i>Pantoea camelliae</i> Z09 through GC-MS and GC-IMS.