The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea - A metabolomic study

Feng, Jiao; Zhuang, Jiayun; Chen, Qianlian; Lin, Hongzheng; Chu, Qiang; Chen, Ping; Wang, Fang; Yu, Bugui; Hao, Zhilong

doi:10.1016/j.foodchem.2024.139080

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139080

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The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea - A metabolomic study

Jiao Feng,

Jiayun Zhuang,

Qianlian Chen

et al.

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The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea - A metabolomic study

Cited by 2 publications

References 36 publications

Identification of tea resources with high accumulation of 1-O-galloyl-6-O-luteoyl-α-D-glucose and comprehensive dissection of its variation

Identification of tea resources with high accumulation of 1-O-galloyl-6-O-luteoyl-α-D-glucose and comprehensive dissection of its variation

Reveal the influence mechanism of different storage containers on the flavor of ripe Pu-erh tea based molecular sensory science

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