[P003] Poster

12:10 PM - 1:00 PM JST(3:10 AM - 4:00 AM UTC)

[P02-177] The Characteristic Aromas in Black Tea Shochu and their formation factors

○JIAFENG LI¹, Yumiko Yoshizaki^1,2, Haiyan Zhu³, Taiki Futagami^1,2, Hisanori Tamaki^1,2, Kazunori Takamine^1,2 (1. The United Graduate School of Agricultural Sciences, Kagoshima University (Japan), 2. Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University (Japan), 3. Hunan Agricultural University (China))

Keywords:

black tea shochu,aroma formation,OAV,GC–MS,timing of addition,tea liquor,tea residue

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