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Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis

This study aims to investigate the relationship between the grades of Tuo tea and the quality of compounds. A combination of artificial sensory evaluation, intelligent sensory technologies (electronic nose and electronic tongue), gas chromatography–mass spectrometry (GC-MS), high-performance liquid...

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Principais autores: Yiwen Miao, Lilei Wang, Fei Bai, Shuting Zheng, Jingna Yan, Hao Wei, Qing Meng, Huarong Tong
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2024-03-01
coleção:Foods
Assuntos:
Tuo tea
quality grades
artificial and intelligent sensory
aroma
taste
Acesso em linha:https://www.mdpi.com/2304-8158/13/6/865
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