Publications by authors named "Yaqian Zou"
Article Synopsis
- The study focuses on "sweet tea," an herbal tea known for its unique nutritional benefits and flavor, but struggles to completely satisfy consumers' taste preferences due to its bittersweet profile.
- Researchers analyzed the growth period of tea leaves, examining the variation in compounds that contribute to sweet and bitter flavors using advanced metabolomics and molecular docking techniques.
- They identified 575 metabolites linked to taste and found six key compounds that have high sweetness and low bitterness, offering insights for improving the sensory quality of tea.
