ArticleFood science & nutrition2026
Multidimensional Quality Assessment of Guizhou Teas Integrating Thermogravimetric, Amino Acid, and Trace Element Analyses.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The constituents of tea leaves are crucial determinants of the quality and nutritional value of tea. Traditional evaluation methods, which depend on sensory assessment or isolated indicators, have certain limitations. Consequently, this project aimed to develop a multidimensional and systematic comprehensive evaluation system for assessing tea nutrition and quality. In this study, the quality of five tea varieties from Guizhou, China, namely, Qingyu tiny kuding tea, Guiding yunwu tribute tea, Suiyang mountain silver flower tea, Shiqian moss tea, and Pu'an black tea, was comprehensively evaluated by integrating combustion heat, combustibility/combustion stability, ash, crude fiber, fat, trace element (ICP-OES), amino acid (A300 analyzer), and thermogravimetric parameter information. The results indicated that Qingyu tiny kuding tea was the highest quality, followed by Shiqian moss tea, according to the results of the multi-indicator evaluation (
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