Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions
Jieyao Yu, Yan Liu, Shaorong Zhang, Liyong Luo, Liang Zeng
Topics & Concepts
GeraniolBrewingAromaOdorChemistryBlack teaFlavorSweetnessFood scienceTheaflavinFlavourTasteGreen teaCaffeineTerpeneOrganic chemistryPsychologyEssential oilPolyphenolAntioxidantPsychiatryFermentationTea Polyphenols and EffectsSensory Analysis and Statistical MethodsPhytochemicals and Antioxidant Activities