Cargando…
Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics
In this study, the effects of different sun withering degrees (75% (CK), 69% (S69), 66% (S66), 63% (S63), and 60% (S60) water content in the withered leaves) on black tea sensory quality were investigated by means of sensory evaluation plus metabolomics analysis. Sensory evaluation results showed hi...
Autores principales: | Wu, Zhuanrong, Jiao, Yuanfang, Jiang, Xinfeng, Li, Chen, Sun, Weijiang, Chen, Yuqiong, Yu, Zhi, Ni, Dejiang |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297470/ https://www.ncbi.nlm.nih.gov/pubmed/37372642 http://dx.doi.org/10.3390/foods12122430 |
Ejemplares similares
-
Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea
por: Ntezimana, Bernard, et al.
Publicado: (2021) -
The New Insight into the Effects of Different Fixing Technology on Flavor and Bioactivities of Orange Dark Tea
por: Jiao, Yuanfang, et al.
Publicado: (2023) -
Effect of Fermentation Humidity on Quality of Congou Black Tea
por: Zhang, Sirui, et al.
Publicado: (2023) -
Hot-Air Drying Significantly Improves the Quality and Functional Activity of Orange Black Tea Compared with Traditional Sunlight Drying
por: Yan, Zhi, et al.
Publicado: (2023) -
Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics
por: Jia, Xiaoli, et al.
Publicado: (2023)