Art

J-GLOBAL ID：201702249937219066   Reference number：17A0060885

Process of fermented tea beverage with lactic acid bacteria and analysis of its aroma components before and after fermentation

乳酸菌発酵茶飲料のプロセス最適化とその発酵前後の香気成分分析【JST・京大機械翻訳】

Author (5)： Liu Jiaqi (State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Nanchang University) ,  Xiong Tao (State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Nanchang University) ,  Li Junbo (State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Nanchang University) ,  Liao Liangkun (State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Nanchang University) ,  Huang Tao (State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Nanchang University)
Material： Shipin yu Fajiao Gongye  (Food and Fermentation Industries)
Volume： 42  Issue： 8  Page： 109-114  Publication year： 2016 
JST Material Number： C2153A  ISSN： 0253-990X  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Tieguanyin tea infusion was us...

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Thesaurus term： *perfume component ,  fermented mash ,  *optimization ,  *lactic acid bacteria ,  volatile matter ,  *Fermentation ,  GC-MS analysis ,  *beverage ,  volatility ,  fermented beverage ,  *process optimisation ,  *fermented tea ,  *modification ,  hexose ,  ketose
Semi thesaurus term： *茶系飲料 ,  固相微量抽出 , 【Automatic Indexing@JST】

Author keywords (4)： lactic acid bacteria ,  fermentation technology ,  tea beverage ,  flavoring compositions

JST classification (3)： Substance production by microorganisms,cultured tissues/cells in general  (FK03010P) ,  Microorganism biochemistry  (EG03020N) ,  Vegetables and processed vegetable products  (FJ11020O)

Substance index (1)： Fructose

Terms in the title (7)： 乳酸菌 ,  発酵茶 ,  飲料 ,  プロセス最適化 ,  発酵 ,  香気成分 ,  分析