Interaction of milk protein and black tea aroma compounds: selectivity, binding mechanism, and theaflavin effect
Abstract
)-2,4-heptadienal, facilitated the aggregation of milk protein and thus promoted the release of aroma substances. The experimental results provided a theoretical basis for the mechanism of milk tea aroma and established a framework for the preservation of milk tea flavor.
Fields of Study & Subjects
Tea Polyphenols and Effects
Fermentation and Sensory Analysis
Phytochemicals and Antioxidant Activities
Publication details
- Journal / source
- Food & Function
- Publisher
- Royal Society of Chemistry (RSC)
- Volume
- 17
- Issue
- 8
- Pages
- 3537–3556
- Publication date
- 1 January 2026
- Language
- EN