Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits.

ABSTRACT: The yellowing process is the crucial step to form the characteristic sensory and chemical properties of yellow tea. To investigate the chemical changes and the associations with sensory traits during yellowing, yellow teas with different yellowing times (0-13 h) were prepared for sensory evaluation and chemical analysis. The intensities of umami and green-tea aroma were reduced whereas sweet taste, mellow taste and sweet aroma were increased under long-term yellowing treatment. A total of 230 chemical constituents were determined, among which 25 non-volatiles and 42 volatiles were the key chemical contributors to sensory traits based on orthogonal partial least squares discrimination analysis (OPLS-DA), multiple factor analysis (MFA) and multidimensional alignment (MDA) analysis. The decre

SUBMITTER: Fan FY 

PROVIDER: S-EPMC8839223 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature