The research progress in the changes of taste components of Pu'er tea during manufacturing and preservation and its relationship with quality were reviewed,which offered the reference for the manufacture,preservation and research of Pu′er tea.

Changes in taste compounds of marinated duck during processing;

The special processes of water-boiled salted duck and the roasting of roasted duck promoted their products to obtain more non-volatile taste compounds than those of water-boiled duck.

In order to improve the quality and solubility of instant green tea, this paper is an attempt to study the effect of different extracting times on the content of main taste compounds, liquor color difference and organoleptic quality of instant green tea.

In order to improve the quality of instant black tea, this paper studied the effect of extracting times and cooling temperature on the content of main taste compounds, liquor color difference and organoleptic quality of final product.

in all the tastes of green tea, especially phenol ammonia plays a leading role in the sense organ evaluation and the quality of the green tea in the flavor of the green tea.

The raw materials,manufacturing methods,product characteristics and applications in food industry of the natural fishery flavor products are introduced in the paper.