Metabolomic Analysis of the Chemical Composition of ‘Tieguanyin’ and ‘Shuixian’ Tea

Metabolomic Analysis of the Chemical Composition of ‘Tieguanyin’ and ‘Shuixian’ Tea

In order to investigate the effect of cultivar and processing technique on the chemical composition of tea, this study analyzed green tea, fresh-scent oolong tea, strong-scent oolong tea and black tea made from the fresh leaves of the ‘Tieguanyin’ and ‘Shuixian’ cultivars from the same graphical ori...

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Bibliographic Details
Main Author:	ZHOU Chuang, ZHAO Yanni, ZHOU Mengxue, PENG Jiakun, CHEN Dan, WANG Zhe, LIN Zhi, CHEN Xuefeng, DAI Weidong
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-02-01
Series:	Shipin Kexue
Subjects:	tea cultivar; processing technique; chemical composition; metabolomics; liquid chromatography-mass spectrometry
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-020.pdf

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