ArticleFood chemistry: X2025
Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Exploration on appropriate brewing conditions ofFood chemistry: X · 2026Article
- Sensomics-based characterization of cinnamon-like aroma inFood chemistry: X · 2026Article
- Enhancement Effect of Lemon Flower on the Flavor Quality of White Tea and Its Formation Mechanism.Foods (Basel, Switzerland) · 2026Article
- The synergistic protective effects of bioactive catechins in longjing tea: alleviate indomethacin-induced gastric toxicity through modulation of inflammatory and apoptotic pathways.Frontiers in pharmacology · 2026Article
- Metabolomics-based elucidation of the chemical basis under-lying seasonal variations in sensory quality of Goldsands Black Tea.Frontiers in plant science · 2026Article
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Authors and funding
12 authors.
Funding
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Abstract
Longjing tea is popular due to its unique flavor characteristics, and the brewing process is of crucial importance in presenting its flavor. This study investigated how brewing temperature (BT) impacts Longjing tea's sensory and molecular profile. Sensory evaluations demonstrated that lower brewing temperatures (70-80 °C, with 70 °C optimal) enhanced umami taste while diminishing bitterness and astringency. LC-MS based metabolomics analysis revealed that the reduced BT enhanced umami taste by modulating free amino acid composition, while higher BT accelerated the leaching of flavonols and flavonol/flavone glycosides, exacerbating bitterness and astringency. Taste-addition experiments and molecular docking identified
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