Analysis of Flavor Characteristics of Guizhou Summer-Autumn Black Tea by Fermentation with Artificial Inoculation of "Golden Flower" Fungus

To enhance the value of summer-autumn teas and address the diverse needs of the tea market, this study employed the "Golden Flower" fungus to ferment Guizhou summer-autumn black tea, resulting in the preparation of fermented tea. The sensory quality and chemical composition content of the...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Linyao SONG, Hui XU, Guangcan TAO, Siyao WU, Sen CAO, Lingshuai MENG, Dajuan SHI, Xi CHEN, Degang ZHAO, Xuan DONG, Yichen ZHAO, Su XU
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2025-10-01
Subjects:	summer-autumn black tea "golden flower" fungus process optimization sensory evaluation volatile compounds
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110358