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Effects of isolated scenting on the taste quality of broken green tea based on metabolomics

Yuan Chen1,2, Yiwen Huang1,2, Huimin An1,2

  • 1Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.

Food Chemistry: X
|May 29, 2024
PubMed

Keywords:
(−)-Catechin (PubChem CID: 73160)(−)-Gallocatechin (PubChem CID: 9882981)Broken green teaButein (PubChem CID: 5281222)Caffeine (PubChem CID: 2159)Epigallocatechin gallate (PubChem CID: 65064)Isolated scentingIsoschaftoside (PubChem CID: 3084995)Nonvolatile compoundsPalmitic Acid (PubChem CID: 985).Pheophorbide A (PubChem CID: 253193)Tastel-(−)-Malic acid (PubChem CID: 222656)trans-3-Indoleacrylic acid (PubChem CID: 5375048)

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