Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation

Tea beverages are widely welcomed by consumers, and their flavor quality is particularly important. In this study, different tea extracts were fermented by Trichoderma reesei (TR), Aspergillus niger (AN), and lactic acid bacteria (LAB) to obtain the tea beverages, which were characterized by sensory...

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