The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses

The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses

Rolling represents an essential stage in congou black tea processing. However, the influence of rolling pressure on tea flavor and non-volatile compounds remains unclear. Herein, a combination of untargeted metabolomics, tea pigments quantification, E-tongue, colorimeter and sensory evaluation was u...

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Bibliographic Details
Main Authors: Shan Zhang, Shimin Wu, Qinyan Yu, Xujiang Shan, Le Chen, Yuliang Deng, Jinjie Hua, Jiayi Zhu, Qinghua Zhou, Yongwen Jiang, Haibo Yuan, Jia Li
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Subjects:
Black tea
Rolling pressure
Untargeted metabolomics
Catechins
Flavonol/flavone glycosides
Phenolic acids
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523004327

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http://www.sciencedirect.com/science/article/pii/S2590157523004327

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