Abstract
Quantitative descriptive analysis was used to determine the taste of 12 Sichuan green tea, and to analyze the correlation between the chemical components and taste attributes of tea infusions. The results showed that there is an interaction between the taste properties of tea, and the main taste attributes were bitterness and astringency, while the related components were catechin and tea polyphenols, and the effects of caffeine were still to be further investigated.
Cite
CITATION STYLE
Tang, Y., Yu, X., Zhang, Y., Lu, X., Liu, Q., Jia, Y., & He, C. (2020). Sensory descriptive analysis of green tea: Correlation with chemical components. In IOP Conference Series: Earth and Environmental Science (Vol. 461). Institute of Physics. https://doi.org/10.1088/1755-1315/461/1/012013
Register to see more suggestions
Mendeley helps you to discover research relevant for your work.
