Study on the correlation between color and taste of beauty tea infusion and the pivotal contributing compounds based on UV-visible spectroscopy, taste equivalent quantification and metabolite analysis.

Food Chem X · 2024 · PMC10881530 · PMID 38389575

Europe PMC DOI

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highly significantP < 0.001actually significant

The results reveal a highly significant positive correlation (P < 0.001) between the colors (red, orange, yellow, yellow-green) and the degree of strength, bitterness, and astringency.

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