Exploration of the substances and key processing steps related to the sweetness of Niangniang tea

Exploration of the substances and key processing steps related to the sweetness of Niangniang tea

Niangniang tea (NNT) is processed using a unique twice bunch-drying method, which tastes very sweet. In order to explore the key substances related to the sweetness of NNT, we processed green tea (GT), yellow tea (YT) and NNT and conducted a sensory evaluation and metabolomic analysis. NNT was the s...

Full description

Saved in:
Bibliographic Details
Main Authors: Qi Wei, Xiaobo Liu, Shanshan Long, Luqin Zhu, Hongzhiyuan Yang, Xue Song, Yishu Peng, Taolin Chen, Jianjun Liu, Beibei Wen, Meifeng Li
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Niangniang tea
Sweetness
Metabolome
Key substances
Key processing step
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525004031
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items