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影响和苦味的关键代谢物在英红茶中 9 大叶深茶在堆发酵前后

Shuai Wen1,2, Silei Bai1,2,3,4, Ran An5

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

Journal of agricultural and food chemistry
|November 27, 2024
PubMed
概括

黑茶 (DT) 的堆发酵减少了凝结力,略微增加了苦味. 关键的代谢物,如 rutin 和 EGCG 降低了收缩性,而咖啡因增加了痛苦,受微生物酶的影响.

关键词:
在HPLC中使用HPLC.在UHPLC-H-ESI-MS/MS中使用.和苦是一种和苦.大叶深茶大叶深茶在堆发酵过程中.

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