In the realm of human nutrition, the phenomenon known as taste refers to a distinctive
sensation elicited by the consumption of food and various compounds within the oral cavity …

Over-fired drying, a crucial process in the production of Lu'an Guapian (LAGP) tea, greatly
enriches the tea's aroma. In this study, the aroma compounds of LAGP tea processed …

Astringency as the complex sensory of drying or shrinking can be perceived from natural
foods, including abundant phenolic compounds. Up to now, there have been two possible …

Lu'an Guapian (LAGP) tea, a representative Chinese roasted green tea, undergoes
significant changes in taste and aroma during over-fired drying. However, limited studies …

Withering is an important processing stage in green tea, which contributes to the tea flavor
quality. The aim of this work was to comprehensively investigate the changes of chemical …

Longer aging year affect the flavor characteristics and quality of Meixian green tea (MXGT);
however, little is known about the quality and chemical characteristics of aged green tea. In …

Aging of green tea leads to reductions in its flavor and health value, yet in situ testing
methods for green tea freshness are lacking. A novel sensitive indicator displacement assay …

The flavor and quality of tea largely depends on the cultivar from which it is processed;
however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green …

Artificial oil bodies covered by a recombinant surface protein, caleosin fused with histatin 3
(a major human salivary peptide), were employed to explore the relative astringency of eight …

Green tea is a popular beverage around the world and possesses a unique flavor. The flavor
qualities of green tea are closely related to its grade and this relationship has not yet been …