Comparison of Different Grades of Innovative Tanyang Congou Black Tea (Minkehong) Based on Metabolomics and Sensory Evaluation
Zi-Wei Zhou,
Qing-Yang Wu,
Li-Qin Chen
et al.
Abstract:Innovative Tangyang Congou black tea, also known as Minkehong black tea (MKH), is of high quality and hence has gained a reputation on the market. In this study, standard samples of MKH were used as the research material, and the results of sensory evaluation showed that the overall quality of MKH decreased along with the downgrading. The radar chart showed a strong association between higher grades and specific aroma and taste character. Based on the detection of ultra-performance liquid chromatography–mass s… Show more
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