Food chemistryTasteMetabolomicsHumansTeaCamellia sinensis
Formation mechanism analysis of bitterness and astringency during Enshi Yulu green tea processing by metabolomics and sensomics.
Guoqiang Liang, Kaili Liao, Jingtao Zhou, Ying Wu, Yiping Wang, De Zhang, Zhi Yu, Yuqiong Chen, Dejiang Ni
Published: 202610.1016/j.foodchem.2025.147422
Abstract
This research aimed to explore the bitterness and astringency formation mechanism of Enshi Yulu green tea (ESYL) by analyzing its sensory quality and taste component changes in each traditional manufacturing process. Sensory evaluation revealed rolli…
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