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Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics

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成果类型:
期刊论文
作者:
Zhong, Ni;Zhao, Xi;Yu, Penghui;Huang, Hao;Bao, Xiaocun;...
通讯作者:
Xiao, LZ;Zheng, HF
作者机构:
[Zhong, Ni; Li, Jin; Xiao, Lizheng] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.
[Zhong, Ni; Li, Jin; Xiao, Lizheng] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredien, Changsha 410128, Peoples R China.
[Zhong, Ni; Yu, Penghui; Bao, Xiaocun; Zhao, Xi; Huang, Hao; Zheng, Hongfa] Hunan Acad Agr Sci, Tea Res Inst, Changsha 410125, Peoples R China.
通讯机构:
[Xiao, LZ ; Zheng, HF ] H
Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.
Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredien, Changsha 410128, Peoples R China.
Hunan Acad Agr Sci, Tea Res Inst, Changsha 410125, Peoples R China.
语种:
英文
关键词:
Huangjin green tea;sensory characteristic;liquor color;aroma;taste
期刊:
Foods
ISSN:
2304-8158
年:
2023
卷:
12
期:
17
页码:
3234-
基金类别:
Conceptualization, L.X., X.B. and H.Z.; methodology, N.Z. and X.Z.; validation, P.Y., H.H. and J.L.; investigation, N.Z. and P.Y.; resources, X.Z. and J.L.; data curation, N.Z. and X.Z.; writing—original draft preparation, N.Z.; writing—review and editing, X.Z. and H.H.; supervision, L.X.; project administration, L.X., X.B. and H.Z.; funding acquisition, L.X., X.B. and H.Z. All authors have read and agreed to the published version of the manuscript. This research was funded by the National Tea Industry Technology System Project, grant number CARS–19; the Key Research and Development Project of Hunan Province, grant number 2021NK1020–2; and the Agricultural Science and Technology Innovation Funding Program of Hunan Province, grant number 2020CX34.
机构署名:
本校为第一且通讯机构
院系归属:
园艺园林学院
摘要:
Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory characteristics. In this study, molecular sensory science techniques, including color analysis, gas chromatography–ion mobility spectrometry, and E-tongue, were used to characterize the sensory properties of HJC, with Fuding Dabai and Anji Baicha teas used as conventional and high amino acid controls, respec...

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