Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation
Xiaoxiao Feng, Haoli Wang, Yashu Yu, Yiwen Zhu, Jingke Ma, Zhibin Liu, Li Ni, Chih‐Cheng Lin, Kequn Wang, Yuan Liu, Yuan Liu
Topics & Concepts
UmamiAftertasteChemistryFood scienceTasteFlavorRoastingMouthfeelAstringentEpigallocatechin gallateCatechinEpicatechin gallatePolyphenolBiochemistryOrganic chemistryAntioxidantRaw materialPhysical chemistryTea Polyphenols and EffectsFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities