Jump to Main Content
- Zhou, Weibiao, et al. Show all 3 Authors
- Food research international 2018 v.103 pp. 68-75
- chemical composition; experimental design; flavor; green tea; neural networks; odors; prediction; regression analysis; sensory evaluation; taste; tea (beverage)
- ... In order to develop products that would be preferred by consumers, the effects of the chemical compositions of ready-to-drink green tea beverages on consumer liking were studied through regression analyses. Green tea model systems were prepared by dosing solutions of 0.1% green tea extract with differing concentrations of eight flavour keys deemed to be important for green tea aroma and taste, bas ...