Sensory-Guided Identification and Characterization of Kokumi-Tasting Compounds in Green Tea (<i>Camellia sinensis</i> L.)
The chemical substances responsible for the <i>kokumi</i> taste of green tea infusion are still unclear. Here, we isolated the <i>kokumi</i> compound-containing fractions from green tea infusion through ultrafiltration, and the major <i>kokumi</i> compounds were c...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/17/5677 |