The Impact of Citrus-Tea Cofermentation Process on Chemical Composition and Contents of Pu-Erh Tea: An Integrated Metabolomics Study

The Impact of Citrus-Tea Cofermentation Process on Chemical Composition and Contents of Pu-Erh Tea: An Integrated Metabolomics Study

Ganpu tea, an emerging pu-erh compound tea, which is cofermented with the peel of Citrus reticulata “Chachi,” has been widely favored by Chinese consumers due to its potential health effects and distinct flavor and taste. So far, the influence of this cofermentation procedure on the chemical profile...

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Bibliographic Details
Main Authors: Ya Xu, Pu-Lin Liang, Xue-Lian Chen, Ming-Jiong Gong, Liang Zhang, Xiao-Hui Qiu, Jing Zhang, Zhi-Hai Huang, Wen Xu
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-09-01
Series:Frontiers in Nutrition
Subjects:
Ganpu tea
co-fermentation
UHPLC-QE-Orbitrap MS
polyphenols
metabolomics
pu-erh tea
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2021.737539/full

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https://www.frontiersin.org/articles/10.3389/fnut.2021.737539/full

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