The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea

Tea’s biochemical compounds and flavor quality vary depending on its grade ranking. Dianhong Congou black tea (DCT) is a unique tea category produced using the large-leaf tea varieties from Yunnan, China. To date, the flavor characteristics and critical components of two grades of high-quality DCT,...

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Detalles Bibliográficos
Autores principales: Zhang, Shan, Shan, Xujiang, Niu, Linchi, Chen, Le, Wang, Jinjin, Zhou, Qinghua, Yuan, Haibo, Li, Jia, Wu, Tian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385030/
https://www.ncbi.nlm.nih.gov/pubmed/37512571
http://dx.doi.org/10.3390/metabo13070864

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385030/
https://www.ncbi.nlm.nih.gov/pubmed/37512571
http://dx.doi.org/10.3390/metabo13070864

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