ArticleFood chemistry: X2024
Study on the correlation between color and taste of beauty tea infusion and the pivotal contributing compounds based on UV-visible spectroscopy, taste equivalent quantification and metabolite analysis.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Phenolic Acids and Their Derivatives in Tea: Chemical Diversity, Processing Changes, Sensory Contributions, and Health Implications-A Comprehensive Review.Comprehensive reviews in food science and food safety · 2026Review
- Potential of green tea-type processed tea from Eurya alata Kobuski leaves: a comprehensive analysis of major nutrients and bioactive components.NPJ science of food · 2026Article
- Influences of Fermentation Temperature on Volatile and Non-Volatile Compound Formation in Dark Tea: Mechanistic Insights UsingFoods (Basel, Switzerland) · 2026Article
- The physiochemical characteristics and metabolic components ofFood chemistry: X · 2026Article
- Effect of tea manufacturing processes and cultivars on tea infusion color.Scientific reports · 2025Article
- Metabolomics and transcriptomics reveal the quality formation mechanism during the processing of black tea.NPJ science of food · 2025Article
- Ultrasound-assisted metabolite detection in different extraction processes of Bletilla striata and bitter metabolite detection.Ultrasonics sonochemistry · 2025Article
- Characterization of flavor and taste profile of different radish (Food chemistry: X · 2024Article
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Authors and funding
11 authors.
Funding
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Abstract
This study utilized a colorimeter to determine the color values of 23 beauty tea (BT) samples, the color and the taste characteristics were also quantitatively described through ultraviolet-visible (UV-Vis) spectroscopy and taste equivalent quantification. Furthermore, metabolomic analysis was conducted by using ultra-high-performance liquid chromatography-mass spectrometry (UPLC-MS). Correlation analysis was employed to preliminarily identify the compounds that contribute to the color and taste of BT infusion. Finally, the contributing compounds were further determined through verification experiment. The results showed that within a certain range, as the color of BT infusion deepened, the taste became stronger, more bitter and astringent, while on the contrary, it became sweeter and mellower. Theaflavins, kaempferol, astragalin, and 5-p-coumaroylquinic acid influenced both the color and taste of the BT infusion. Gallic acid was also determined as a contributor to the color. This study provides new insights into research on tea quality in infusion color and taste aspects.
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