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Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution

Fuqing Bai1, Guijie Chen1, Huiliang Niu1

  • 1State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People's Republic of China.

Food Chemistry: X
|May 22, 2023
PubMed

Keywords:
Brewing waterColorGreen teaMineral substance dissolutionTasteVolatile compounds

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