Linking chemical profiles to sensory quality: Insights into color and taste formation in purple leaf tea infusions

Food Chemistry 2026

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Authors: Gaozhong Yang, Mengxue Zhou, Yanan Li, Paul A. Kilmartin, Zhi Lin, Jiang Shi, Haipeng Lv

DOI: 10.1016/j.foodchem.2026.148283

Cited by: 2

References: 46

Fields of Study & Subjects

Tea Polyphenols and Effects Plant Gene Expression Analysis Fermentation and Sensory Analysis

References 46