Metabolomics and Sensory Evaluation Reveal the Aroma and Taste Profile of Northern Guangdong Black Tea
The sensory quality of black tea is intrinsically linked to cultivar genetics, yet comprehensive characterization of flavor compounds in emerging northern Guangdong black tea (NGBT) remains limited. This study employed high-performance liquid chromatography-ultraviolet (HPLC-UV) and headspace solid-...
Saved in:
Main Authors: | Jialin Chen, Binghong Liu, Yide Zhou, Jiahao Chen, Yanchun Zheng, Hui Meng, Xindong Tan, Peng Zheng, Binmei Sun, Hongbo Zhao, Shaoqun Liu |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2025-07-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/14/14/2466 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Lipid and volatile dynamics shape sweet potato and honey aroma in ‘Baiye 1’ black tea
by: Lin Chen, et al.
Published: (2025-07-01) -
Differentiation of aroma compositions in different regions and special varieties of black tea
by: Xu Yuanjun, et al.
Published: (2015-05-01) -
An analysis of the quality differences in black tea produced from various Oolong tea tree cultivars
by: Shan Huang, et al.
Published: (2025-06-01) -
Effects of Monochromatic and Composite Light Withering on Black Tea Aroma
by: Yafang Li, et al.
Published: (2025-06-01) -
Black tea markets worldwide: Are they integrated?
by: Yong-mei XU, et al.
Published: (2022-02-01)