Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science

Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science

Longjing tea is popular due to its unique flavor characteristics, and the brewing process is of crucial importance in presenting its flavor. This study investigated how brewing temperature (BT) impacts Longjing tea's sensory and molecular profile. Sensory evaluations demonstrated that lower bre...

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Bibliographic Details
Main Authors: Sihan Deng, Qing-Qing Cao, Ying Gao, Weiwei Wu, Jian-Xin Chen, Fang Wang, Qian Zou, Fangxiang Xu, Xuefeng Cao, Weijiang Sun, Jun-Feng Yin, Yong-Quan Xu
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Brewing temperature
Metabolomics
Taste addition experiment
Molecular docking
Umami synergy
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525004821
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