Metabolomics reveal taste quality differences of black teas and the impact of withering on quality formation
Abstract Taste is one of the important factors for evaluating the quality of tea. Smart tongue and metabolomics were used to analyze the difference in taste of Gongou black teas from three different varieties. In this study, 564 non-volatile metabolites (NVMs) were identified in the black teas. The...
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| Principais autores: | , , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Nature Portfolio
2026-02-01
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| Serija: | Scientific Reports |
| Teme: | |
| Online dostop: | https://doi.org/10.1038/s41598-026-39332-7 |
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