Optimization of processing parameters of emerald tea and analysis of the formation mechanism of sweet and astringent balance characteristics.

Food Chem X · 2026 · PMC12914428 · PMID 41717371

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highly significantno p-value reported

PCC analysis revealed that soluble sugars (glucose, sucrose) and caffeine exhibited a highly significant positive correlation with the sweet taste perception of the tea infusion (PCC > 0.85).

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