Study on the correlation between color and taste of beauty tea infusion and the pivotal contributing compounds based on UV–visible spectroscopy, taste equivalent quantification and metabolite analysis-Reference-Cited by-同舟云学术

Study on the correlation between color and taste of beauty tea infusion and the pivotal contributing compounds based on UV–visible spectroscopy, taste equivalent quantification and metabolite analysis

Published:2024-03 Issue: Volume:21 Page:101192
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Jin Shan^ORCID,Li Mingjin,Liu Ziqiong,Liu Ruihua,Li Yuanchao,Zhu Yanyu,Yuan Yuwei,Li Pengchun,Li Pengming,Chen Chunmei,Sun Yun

Funder

Fujian Agriculture and Forestry University

Publisher

Elsevier BV

Reference44 articles.

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2. Significant elevation of antiviral activity of strictinin from Pu'er tea after thermal degradation to ellagic acid and gallic acid;Chen;Journal Of Food And Drug Analysis,2015

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

4. Metabolite profiling of 14 Wuyi rock tea cultivars using UPLC-QTOF MS and UPLC-QqQ MS combined with chemometrics;Chen;Molecules,2018

5. Identification of UDP-glycosyltransferases involved in the biosynthesis of astringent taste compounds in tea (Camellia sinensis);Cui;Journal of Experimental Botany,2016

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1. Analysis of pivotal compounds in NanLuShuiXian tea infusion that connect its color and taste;Journal of Food Composition and Analysis;2024-09

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3. Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue;Food Chemistry: X;2024-06