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. 2019 Nov 20;24(23):4221. doi: 10.3390/molecules24234221

Figure 2.

Figure 2

Venn diagram showing the stepwise screening and validation experiments of the key compounds affecting the sweet-mellow taste of the congou black tea infusions. The compounds marked in blue and red represent the compounds that were negatively and positively correlated with the sweet-mellow taste of congou black tea infusions, respectively. TF-3′-G, theaflavin-3′-gallate; TF-3,3′-DG, theaflavin-3,3′-digallate; GABA,γ-aminobutyric acid.