解读基蒙黑茶中甜味的香味驱动机制

Wenjing Huang1,2,3, Zhibin Ye1,2,3, Shengmei Xie1,2,3

  • 1State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China.

概括

挥发性化合物,而不是糖,创造了Keemun黑茶 (KBT) 的甜味. 通过感官分析和气味诱导的味道增强 (OITE) 识别的关键气味因子协同增强了甜味,提高了KBT的质量.

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