The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea

The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea

Tea’s biochemical compounds and flavor quality vary depending on its grade ranking. Dianhong Congou black tea (DCT) is a unique tea category produced using the large-leaf tea varieties from Yunnan, China. To date, the flavor characteristics and critical components of two grades of high-quality DCT,...

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Bibliographic Details
Main Authors: Shan Zhang, Xujiang Shan, Linchi Niu, Le Chen, Jinjin Wang, Qinghua Zhou, Haibo Yuan, Jia Li, Tian Wu
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Metabolites
Subjects:
metabolomics
electronic tongue
flavor
taste
Dianhong Congou black tea
grades
Online Access:https://www.mdpi.com/2218-1989/13/7/864

Internet

https://www.mdpi.com/2218-1989/13/7/864

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