Effect of Pile-Fermentation on the Taste Quality of Dark Tea from a Single Large-Leaf Tea Variety by Uhplc-Ms/Ms and Electronic Tongue-Reference-Cited by-同舟云学术

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Effect of Pile-Fermentation on the Taste Quality of Dark Tea from a Single Large-Leaf Tea Variety by Uhplc-Ms/Ms and Electronic Tongue

Published:2023 Issue: Volume: Page:
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Author:

Wen Shuai,Bai Silei,An Ran,Peng Zhong,Chen Hongyu,Jiang Ronggang,Ouyang Jian,Liu Changwei,Wang Zhong,Xingchang Ou,Zeng Hongzhe,Sun Shili,Pu Songtao,Cao Junxi,Huang Jianan,Liu Zhonghua

Publisher

Elsevier BV

Reference38 articles.

1. Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation;B Bir�;LWT -Food Science and Technology,2019

2. Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities;D Chen;Food Chemistry,2022

3. Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites;L Chen;Food Research International,2021

4. Dynamic changes in the metabolite profile and taste characteristics of loose-leaf dark tea during solid-state fermentation by Eurotium cristatum;M Chen;LWT -Food Science and Technology,2023

5. Integration of nontargeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas;L Cheng;LWT -Food Science and Technology,2021

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