The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight

The present study comprehensively used integrated multi-spectral omics combined with sensory evaluation analysis to investigate the quality of three types of Yunnan Congou black teas from different tree ages (decades, DB; hundreds, HB; a thousand years, TB). TB infusion presented the highest scores...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Piaopiao Long, Shengxiao Su, Zisheng Han, Daniel Granato, Wei Hu, Jiaping Ke, Liang Zhang
Format:	Article
Language:	English
Published:	Elsevier 2024-03-01
Subjects:	Black tea Color Taste Multi-spectral omics Amadori rearrangement product
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524000774