Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage

Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage

Natural storage promotes raw Pu-erh tea (RaPT) aging along with chemical conversion and flavor evolution. In this study, quantitative descriptive analysis (QDA) and UHPLC-Orbitrap-MS/MS-based non-targeted metabolomics were performed to illustrate dynamic changes of taste compounds across 18 RaPT sam...

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Bibliographic Details
Main Authors: Bingsong Ma, Cunqiang Ma, Binxing Zhou, Xuan Chen, Yuhua Wang, Yifan Li, Junfeng Yin, Xinghui Li
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Stored tea
Taste compounds
Aging mechanism
Molecular docking
Kokumi
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000811
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