Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism
This study provides new insights into the role of aroma compounds in tea sweetness and suggests a potential mechanism for their sweetening effect. These compounds could be used as flavour enhancers or additives to improve the sweetness of tea beverages.
Authors
- Wenjiang Dong (ORCID: https://orcid.org/0000-0002-2753-506X)
- Chun Zou (ORCID: https://orcid.org/0000-0002-4557-9664)
- Jingming Ning
- Kegang Wu (ORCID: https://orcid.org/0009-0002-6652-503X)
- Yuanchao Li (ORCID: https://orcid.org/0000-0002-8005-947X)
- Yaya Yu (ORCID: https://orcid.org/0000-0002-7309-7347)
- Yuming Wei (ORCID: https://orcid.org/0000-0002-3212-4329)
- Yong-Quan Xu
- Xiaoyu Zhong
Institutions
- Chinese Academy of Tropical Agricultural Sciences (CN)
- Guangdong University of Technology (CN)
- Anhui Agricultural University (CN)
- Zhejiang Museum of Natural History (CN)
- Chinese Academy of Agricultural Sciences (CN)
- Tea Research Institute (CN)
- Ministry of Agriculture and Rural Affairs (CN)
- Institute of Special Animal and Plant Sciences (CN)
- Spice and Beverage Research Institute (CN)
Publication Details
- Journal
- Journal of Advanced Research
- Published
- 2025-05-20
- DOI
- https://doi.org/10.1016/j.jare.2025.05.044
- Citations
- 10
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 14.72