Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics

Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics

Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory characteristics. In this study, molecular sensory science te...

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Bibliographic Details
Main Authors: Ni Zhong, Xi Zhao, Penghui Yu, Hao Huang, Xiaocun Bao, Jin Li, Hongfa Zheng, Lizheng Xiao
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
Huangjin green tea
sensory characteristic
liquor color
aroma
taste
Online Access:https://www.mdpi.com/2304-8158/12/17/3234

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