The interaction of milk protein and black tea aroma compounds: Selectivity, binding mechanism, and theaflavins’ effect

Key Points

• To examine how milk protein interacts with aroma compounds in black tea and the role of theaflavins.
• Analyzed binding interactions between milk proteins and black tea aroma compounds.
• Investigated the effects of theaflavins on the flavor profile of milk tea.
• Assessed the modulation of astringency and bitterness by milk tea mixtures.
• Milk protein selectively binds with specific aroma compounds.
• Theaflavins significantly enhance the flavor and reduce bitterness.
• Interactions contribute to the overall sensory experience of milk tea.