Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics.

Front Nutr · 2023 · PMC10043258 · PMID 36998915

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showed a trendno p-value reported

As the withering degree increased, the Longjing teas quality showed a trend of increasing and then decreasing, and a relatively higher total quality score was obtained for tea treated with W3.

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an increasing trendno p-value reported

Both total free sugars and total free amino acids demonstrated an increasing trend in tea samples with higher withering degree, but only the amount of free amino acids was statistically significant ( p < 0.01).

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