Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots

Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots

Green tea processed from albino tea varieties often has umami taste and fresh aroma. This study identified green teas made from two types of albino tea cultivar, one having the white shoots (called Naibai, NB) and the other having the yellow shoots (called Huangjinya, HJY). Taste compounds analyses...

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Bibliographic Details
Main Authors: Jihong Yang, Hanchen Zhou, Yaqin Liu, Hui Wang, Yujie Xu, Jianqin Huang, Pandeng Lei
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Food Chemistry: Molecular Sciences
Subjects:
Green tea
Albino tea cultivar
Taste compounds
Volatile compounds
Catabolism
Online Access:http://www.sciencedirect.com/science/article/pii/S2666566222000715

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http://www.sciencedirect.com/science/article/pii/S2666566222000715

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