Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science

Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science

Sichuan Congou black tea (SCGBT), one of China’s top three high-aroma black teas, enjoys widespread consumer popularity. However, research into optimal processing varieties remains insufficient. This study assessed the quality of SCGBT produced from eight tea varieties: ‘Fudingdabai’ (FDDB), ‘Zhongc...

Full description

Saved in:
Bibliographic Details
Main Authors: Liran Yang, Xueping Luo, Qi Wang, Mingli Liu, Jingna Yan, Congming Wang, Yuanhua Xian, Kangli Peng, Kunyi Liu, Bin Jiang
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-05-01
Series:Frontiers in Nutrition
Subjects:
tea varieties
Sichuan Congou black tea
metabolomics
taste
correlation analysis
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2025.1587413/full
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2025.1587413/full

Similar Items