1993 Volume 57 Issue 10 Pages 1745-1746
^13C-NMR analysis of hot water extracts of samples during Pu-erh tea processing showed that carbohydrates and amino acids as well as catechins were digested during the microbial fermentation process and the main constituents of the made-tea were caffeine, gallic acid, and 2-0-β-L-arabinopyranosyl-myo-inositol. Volatile components analysis by GC and GC-MS showed abundant production of various methoxybenzene derivatives. Three strains of basidiomycete (Basidiomycetes spp. ) isolated from Pu-erh tea were confirmed to autonomously produce 1, 2-dimethoxy-4-methyl and 1, 2, 3-trimethoxy-5-methylbenzenes.
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