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Analysis of Taste Quality Differences Between High and Low Grades of Ninghong Tea: From the Perspective of Sensory, Metabolite, and Taste Activity Values

In this study, the taste quality difference between high (Ninghong-Jinhao tea, JH, unfolded fresh leaves) and low (Ninghong-Congou tea, CG, unfurled fresh leaves) grades of Ninghong tea (unique black tea) was analyzed from the perspective of sensory omics, non-targeted metabolomics, and chemical dos...

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Principais autores: Cuinan Yue, Zhihui Wang, Hua Peng, Lianghui Jiang, Puxiang Yang, Wenjin Li
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-12-01
Serier:Foods
Fag:
Ninghong tea
black tea
taste
metabolism
taste activity value
Online adgang:https://www.mdpi.com/2304-8158/13/23/3957
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