ArticleFoods (Basel, Switzerland)2024
Analysis of Taste Quality Differences Between High and Low Grades of Ninghong Tea: From the Perspective of Sensory, Metabolite, and Taste Activity Values.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Taste Modulation of White Tea by Red/Blue-LED-Assisted Withering Revealed via Non-Volatile Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Synergistic enhancement of matcha tea with strawberry (Qassim region) aqueous extracts: influence of extraction temperature on phytochemicals, vitamin C, and bioactivities.Frontiers in nutrition · 2026Article
- Influence of Herbal Additives on the Physicochemical, Microbiological, Polyphenolic, and Sensory Profile of Green Tea-Based Kombucha.Foods (Basel, Switzerland) · 2025Article
- Plant Growth, Yield, and Quality of Bush Tea (Plants (Basel, Switzerland) · 2025Article
- Taste characteristics and symbolic metabolites of Rougui tea with different grades in China.Food chemistry: X · 2025Article
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Authors and funding
6 authors.
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Abstract
In this study, the taste quality difference between high (Ninghong-Jinhao tea, JH, unfolded fresh leaves) and low (Ninghong-Congou tea, CG, unfurled fresh leaves) grades of Ninghong tea (unique black tea) was analyzed from the perspective of sensory omics, non-targeted metabolomics, and chemical dose. JH was characterized by sweetness and mellowness with umami, while CG was characterized by sweetness and thickness. A total of 94 differential metabolites contribute to the quality difference between two grades. Further quantitative analysis revealed that JH exhibited a high accumulation of amino acids, catechins, and theaflavins, while CG demonstrated a high accumulation of water extract, tea polyphenols, flavonol glycosides, and saccharides. Taste activity values (TAVs) analysis revealed that the key taste components of JH and CG were catechin, epigallocatechin gallate, three theaflavins, caffeine, myrictin-3-
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