Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase

Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase

Ripening is a key process driving the transformation of non-volatiles in Keemun congou black tea (KCBT), affecting its flavour profile and health functions. In this study, taste was quantitatively evaluated by using sensory and biomimetic electrodes and by employing metabolomic techniques. The resul...

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Xehetasun bibliografikoak
Egile Nagusiak: Wenjing Huang, Zhibin Ye, Yida Wu, Tianzi Yu, Wei Zhao, Zihao Qi, Yanqun Jiang, Qiuyan Liu, Guofu Lu, Jingming Ning
Formatua: Artikulua
Hizkuntza:English
Argitaratua: Elsevier 2025-02-01
Saila:Food Chemistry: X
Gaiak:
Keemun congou black tea
Ripening
Taste quality
Antioxidant
α-Amylase
α-Glucosidase
Sarrera elektronikoa:http://www.sciencedirect.com/science/article/pii/S2590157525001117

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http://www.sciencedirect.com/science/article/pii/S2590157525001117

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