Effect of brewing conditions on the chemical and sensory profiles of milk tea

ABSTRACT: Highlights • Tea to milk ratio is the most important brewing condition for making milk tea.• The color values of b* can be used to evaluate the taste of milk tea.• MS based 15 compounds were negatively correlated with milk tea acceptance.• l-cysteine and 8-methylsulfinyloctyl glucosinolate are positive with milk tea taste.• l-cysteine was verified to reduce the bitterness of milk tea beverages. The brewing conditions of beverage milk tea determine the taste of milk tea. This study investigated the changes in sensory characteristics and small molecule compounds in milk tea made from large-leaf yellow tea under different brewing conditions by sensory analysis, colorimeter, and LC-MS. The results show that the tea to milk ratio is the most important process affecting the taste, and the color

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PROVIDER: S-EPMC9516450 | biostudies-literature | 2022 Sep

REPOSITORIES: biostudies-literature