Hongbing Gao
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Hongbing Gao has a total of 10 co-authors. Here are the top co-authors by number of shared publications:
- Fang Wang
State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China
1 shared publication - Haowei Sun
State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China
1 shared publication - Hongchun Cui
Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China
1 shared publication - Jianxin Chen
State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China
1 shared publication - Jianyong Zhang
Tea Research Institute, Chinese Academy of Agricultural Science
1 shared publication - Jindan Wang
School of Urban Construction, Hangzhou Polytechnic, Hangzhou 311402, China
1 shared publication
Latest Publications
- Open Access
Research Progress on Evaluation Methods, Chemical Composition, and Interaction Effects Regarding the Thick and Mellow Flavor of Green Tea
The thick and mellow flavor of green tea serves as a core sensory indicator for assessing its quality grade and market value. This characteristic fundamentally represents the dynamic equilibrium of multiple flavor-contributing substances within the tea leaves, coupled with the synergistic effects of multi-sensory perception. Currently, the characteristics, chemical composition, and interactions underlying the thick and mellow flavor of green tea are the subject of intense research, yet no consensus has been reached within the academic community. This review systematically details the research progress on the chemical and quality characteristics and interactive effects of green tea’s thick flavor. First, the physiological basis for perceiving this thick and mellow flavor—the multisensory integration mechanism involving taste, smell, and oral tactile sensations—is explored. Second, evaluation methods for the thick and mellow flavor of green tea, including sensory analysis, instrumental analysis, and the integrated application of artificial intelligence technologies, are outlined. Third, the chemical basis of the thick and mellow flavor of green tea and the mechanisms of its interactions are systematically summarized. This review aims to systematically analyze the formation mechanisms and regulatory characteristics of the thick and mellow flavor of green tea, providing valuable reference for standardizing green tea flavor quality control.
Open AccessResearch Progress on Evaluation Methods, Chemical Composition, and Interaction Effects Regarding the Thick and Mellow Flavor of Green Tea
The thick and mellow flavor of green tea serves as a core sensory indicator for assessing its quality grade and market value. This characteristic fundamentally represents the dynamic equilibrium of multiple flavor-contributing substances within the tea leaves, coupled with the synergistic effects of multi-sensory perception. Currently, the characteristics, chemical composition, and interactions underlying the thick and mellow flavor of green tea are the subject of intense research, yet no consensus has been reached within the academic community. This review systematically details the research progress on the chemical and quality characteristics and interactive effects of green tea’s thick flavor. First, the physiological basis for perceiving this thick and mellow flavor—the multisensory integration mechanism involving taste, smell, and oral tactile sensations—is explored. Second, evaluation methods for the thick and mellow flavor of green tea, including sensory analysis, instrumental analysis, and the integrated application of artificial intelligence technologies, are outlined. Third, the chemical basis of the thick and mellow flavor of green tea and the mechanisms of its interactions are systematically summarized. This review aims to systematically analyze the formation mechanisms and regulatory characteristics of the thick and mellow flavor of green tea, providing valuable reference for standardizing green tea flavor quality control.