ArticleNPJ science of food2025
Sensomics evaluation of sun drying for reducing the bitterness and astringency of crude Ancha tea.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Revealing the Differences in Taste/Mouthfeel Quality of Raw Pu-erh Tea Under Different Drying Methods Based on Nontargeted and Targeted Metabolomics.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
8 authors.
Funding
Abstract
Drying plays a crucial role in shaping tea's quality. This study investigated the effects of sun drying, hot-air drying, and combined drying on the taste profile of crude Ancha tea (CAT) by using sensory analysis and metabolomics methods. One-way analysis of variance and multivariate statistical analysis identified 33 key differential metabolites in CAT, including six substances with a dose over threshold (Dot) > 1 that contributed to bitterness and astringency: (-)-epicatechin gallate, (-)-epigallocatechin gallate, kaempferol-3-glucoside, quercetin-3-glucoside, myricetin-3-galactoside, and kaempferol-3-rutinoside. Sun drying reduced the levels of (-)-epicatechin gallate, (-)-epigallocatechin gallate, and kaempferol-3-rutinoside but increased the levels of kaempferol-3-glucoside, quercetin-3-glucoside, and myricetin-3-galactoside, thereby reducing the bitterness and astringency of CAT. Taste addition experiments confirmed that these six target compounds were the main contributors to the differences in bitterness and astringency between the CAT samples prepared using different drying methods. Moreover, the experiments demonstrated that caffeine significantly enhanced the intensity of bitterness.
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