Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC–MS-Based Metabolomics

Wuyi Rock tea, specifically Shuixian and Rougui, exhibits distinct sensory characteristics. In this study, we investigated the sensory and metabolite differences between Shuixian and Rougui. Quantitative description analysis revealed that Rougui exhibited higher intensity in bitter, thick, harsh, an...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2024-04, Vol.72 (15), p.8715-8730
Hauptverfasser:	Wang, Haoli, Feng, Xiaoxiao, Blank, Imre, Zhu, Yiwen, Liu, Zhibin, Ni, Li, Lin, Chih-Cheng, Zhang, Yin, Liu, Yuan
Format:	Artikel
Sprache:	eng
Schlagworte:	bitterness Chemistry and Biology of Aroma and Taste flavanols food chemistry kaempferol metabolites metabolomics myricetin quercetin sourness taste tea umami
Online-Zugang:	Volltext
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