Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea
Yiyu Ren, Yan Hou, Daniel Granato, Minyu Zha, Wen Xu, Liang Zhang
Topics & Concepts
ChemistryFood scienceTannaseGlycosideCatechinMyricetinQuercetinEpicatechin gallateMetabolomicsHydrolysisEpigallocatechin gallateFlavonolsBiochemistryPolyphenolChromatographyGallic acidKaempferolOrganic chemistryAntioxidantTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies