Does fermentation soften bitterness? - Changes in the taste of Eucommia tea captured by an electronic taste system.
The fermentation of food not only brings significant changes to preservation and nutritional value but also to taste and aroma. In particular, in tea beverages, the changes in bitterness and astringency that accompany fermentation are important factors that influence the quality and palatability of the product.
In 2026, a research group led by South China University of Technology in China published a paper in the academic journal Food Chemistry: X on the changes in flavonoids and reduction of bitterness during the fermentation process of Eucommia tea. This study utilized the Alpha MOS electronic tongue system, Astree, to investigate the changes in taste characteristics and components associated with fermentation.

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