Mechanisms of sweetness enhancement by sweet aroma compounds in black tea: More than just cross-modal interactions
Yanyan Cao, Meng Tao, Anan Xu, Zheng Tu, S. Wang, Qinyan Yu, Sixu Li, Zhengquan Liu
Topics & Concepts
SweetnessChemistryAromaFlavorBlack teaTasteFood scienceElectronic tongueSweet tasteOrganolepticSweetening agentsDocking (animal)Sensory systemSensory analysisNutraceuticalBiochemistryModel systemChinese teaBiochemical Analysis and Sensing TechniquesTea Polyphenols and EffectsFermentation and Sensory Analysis