Practical levers to cut bitterness during Enshi Yulu processing:
- Rolling/shaping drive rises in ECG, quercetin glycosides, and caffeine — main bitterness culprits.
- Metabolomics identified 166 non‑volatile metabolites; 22 showed significant changes linking compounds to off‑flavors.
- Sensomics confirmed hyperoside enhances bitterness — a target to monitor or reduce.
- Practical control: limit rolling (~100 min) and shaping (~20 min) to tame bitterness.