Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region

• Published in: NPJ science of food Vol. 9; no. 1; pp. 180 - 12
• Main Authors: Wang, Xi, Liu, Yan, Wei, Fang, Guo, Xiaoyu, Cao, Shijie, Zeng, Liang, Luo, Liyong
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 20.08.2025; Nature Publishing Group; Nature Portfolio
• Subjects: 631/449; 631/45/320; 639/638; 692/700/2814; Astringents; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cluster analysis; Cocoa; Fixation; Food Microbiology; Food Science; Metabolites; Metabolomics; Nutrition; Rutin; Taste thresholds; Tea

Due to inadequate fixation, early tea produced in the Chuanyu region exhibits high astringency. To mitigate the astringency of early tea, this study identified the astringent compounds present in the tea, subsequently optimized its fixation process based on the key astringent substances. Initially,...