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Linying Yuan on Muck Rack

Linying Yuan

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Metabolomics reveal taste quality differences of black teas and the impact of withering on quality formation - Scientific Reports

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By Juan Yang, Shanmin Chen, Jie Wang, Yulai Zhang, Rui B. Chang, Ying Zhang, Hongyu Luo, Linying Yuan
| Nature Verified
Abstract Taste is one of the important factors for evaluating the quality of tea. Smart tongue and metabolomics were used to analyze the difference in taste of Gongou black teas from three different varieties. In this study, 564 non-volatile metabolites (NVMs) were identified in the black teas. The quality difference between Shuyong 3 black tea (SY-T) and Fuding Dabai black tea was the greatest, followed by SY-T and Sichuan Small and Medium-leaf black tea.
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