Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi

Nine tea cultivars planted in Enshi were selected and processed into “Lichuan black tea”. Sensory evaluation showed that cultivar had the greatest influence on taste and aroma quality, including sweetness, umami and concentration of taste, as well as sweet and floral fragrances of aroma. The non-vol...

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Detalles Bibliográficos
Autores principales: Qin, Xinxue, Zhou, Jingtao, He, Chang, Qiu, Li, Zhang, De, Yu, Zhi, Wang, Yu, Ni, Dejiang, Chen, Yuqiong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534183/
https://www.ncbi.nlm.nih.gov/pubmed/37780350
http://dx.doi.org/10.1016/j.fochx.2023.100809

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534183/
https://www.ncbi.nlm.nih.gov/pubmed/37780350
http://dx.doi.org/10.1016/j.fochx.2023.100809

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