<scp>LC</scp> ‐ <scp>MS</scp> ‐based metabolomics revealed the influence of chemical profile on sensory and color characterization of Yunnan Pu‐erh tea products: Lao Man Er and Mao Er Duo
This study demonstrates that distinct metabolite patterns, particularly in catechins and pigments govern the sensory and functional characteristics of Pu-erh tea. These insights not only deepen understanding of tea quality formation but also provide a scientific basis for improving manufacturing control, enhancing consistency, and designing market-targeted products. © 2025 Society of Chemical Industry.
Authors
- Guoping Lai
- Xuedi Qin
- Jia‐Ping Ke (ORCID: https://orcid.org/0000-0003-2444-6683)
- Asma parveen
- Liang Zhang (ORCID: https://orcid.org/0000-0003-1167-7191)
- Xuyang Liu
- Shan Jiang
Institutions
- Anhui Agricultural University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-12-23
- DOI
- https://doi.org/10.1002/jsfa.70401
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 0.00