Effect of brewing conditions on the chemical and sensory profiles of milk tea

Chen Yang,Chuanjian Cui,Yuanyuan Zhu, Xinyu Xia,Ge Jin,Cunjun Liu,Yeyun Li,Xiuheng Xue,Ruyan Hou

Food Chemistry: X（2022）

Cited 4|Views32

No score

Abstract

•Tea to milk ratio is the most important brewing condition for making milk tea.•The color values of b* can be used to evaluate the taste of milk tea.•MS based 15 compounds were negatively correlated with milk tea acceptance.•l-cysteine and 8-methylsulfinyloctyl glucosinolate are positive with milk tea taste.•l-cysteine was verified to reduce the bitterness of milk tea beverages.

Translated text

Key words

Large leaf yellow tea,Milk tea,Response surface methodology,Color,Non-targeted metabolomics,l-cysteine

AI Read Science

Must-Reading Tree

Example

Generate MRT to find the research sequence of this paper

Chat Paper

Summary is being generated by the instructions you defined