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Updated: May 5, 2026

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ハーク・ブラック・ティの品質に対する異なる葉の色の影響:感覚的評価と代謝学

Lian He1, Fan Wu1, Dong Wang1

  • 1Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City/College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Chongqing Tea Technology and Innovation Center, Chongqing, China.

Food chemistry
|August 22, 2025
PubMed
まとめ

茶葉の色はホーク・ブラック・ティー (HBT) の味に大きく影響する. 紫と緑の葉は独特の香りを出し 混合葉は独特の揮発性化合物と代謝経路によって最適の味を与えます

キーワード:
ホーク・ブラック・ティー非揮発性代謝物質定量的な記述分析揮発性代謝物質

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