Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation
Author:
Funder
Tianjin Postdoctoral Science Foundation
National Aerospace Science Foundation of China
Straits Area Community Foundation
Publisher
Elsevier BV
Reference40 articles.
1. Sensory and chemical characteristics of Tieguanyin oolong tea after roasting;Cao;Food Chemistry: X,2021
2. Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites;Chen;Food Research International,2021
3. Bitter and astringent substances in green tea: Composition, human perception mechanisms, evaluation methods and factors influencing their formation;Deng;Food Research International,2022
4. Umami taste evaluation based on a novel mouse taste receptor cell-based biosensor;Fan;Biosensors and Bioelectronics,2023
5. New Insights into the umami and sweet taste of oolong tea: formation of enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (alapyridaine) in roasting via maillard reaction;Feng;Journal of Agricultural and Food Chemistry,2024
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