Study on the correlation between color and taste of beauty tea infusion and the pivotal contributing compounds based on UV–visible spectroscopy, taste equivalent quantification and metabolite analysis
This study utilized a colorimeter to determine the color values of 23 beauty tea (BT) samples, the color and the taste characteristics were also quantitatively described through ultraviolet–visible (UV–Vis) spectroscopy and taste equivalent quantification. Furthermore, metabolomic analysis was condu...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524000798 |