Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion with Pleurotus sajor-caju (Oyster Mushroom)

This research explored how fermenting green tea with oyster mushroom can improve its taste and aroma. The process successfully reduced the bitter and grassy flavors while enhancing pleasant floral and fruity notes. Though some antioxidant properties decreased, the tea maintained healthy benefits while becoming more enjoyable to drink. Impacts on everyday life: – Provides a natural way to make green tea taste better without artificial additives – Creates new options for people who want health benefits of green tea but dislike its bitter taste – Demonstrates potential for developing new tea products with enhanced flavors – Shows how traditional foods can be improved through natural fermentation processes – Offers insights into making healthy beverages more palatable for general consumers