Results 1 to 10 of about 6,784 (82)

Flavor Characteristics, Antioxidant Activity and In Vitro Digestion Properties of Bread with Large-Leaf Yellow Tea Powder [PDF]

Foods
Foods containing tea could be widely utilized due to the addition of good tea ingredients, especially large-leaf yellow tea, which is rich with a good flavor. Applying this change to bread containing tea would improve its product quality.
Gexing Zhang, Yang Zhong, Xinzhen Zhang, Yuqi Wang, Yue Sun, Xueling Li, Zhengquan Liu, Jin Liang   +7 more
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Dynamic changes in aroma of large-leaf yellow tea during the whole processing at an industrial scale: From fresh leaf to finished tea [PDF]

Food Chemistry: X
Large-leaf yellow tea (LYT) is a yellow tea product with a specific aroma characteristic and the flavor code has recently been revealed. To elucidate the transformation of odorants from fresh leaves to finished LYT, this study tracked dynamic changes in ...
Jing Wang, Yuemeng Hu, Zhenyu Guan, Ronggang Zhai, Jieyao Yu, Marina Rigling, Yanyan Zhang, Xiaochun Wan, Xiaoting Zhai   +8 more
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Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches [PDF]

Food Chemistry: X
In this study, the stems (ST) and leaves (LT) isolated from Large-leaf yellow tea (LYT) were used for sensory evaluation and quantitative analysis of flavor metabolites by sensomics and flavoromics. The results showed that the flavors of ST and LT in LYT
Wenjing Huang, Qiuyan Liu, Jingming Ning
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Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis [PDF]

Food Chemistry: X
Tea processing is vital for aroma formation of large-leaf yellow tea (LYT), yet the volatile compounds during its processing remain poorly understood.
Xiangyang Guo, Wilfried Schwab, Chi-Tang Ho, Chuankui Song, Xiaochun Wan   +4 more
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E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow tea [PDF]

Food Chemistry: X
Different degrees of roasting result in differences in the quality and flavor of large-leaf yellow tea. The current sensory evaluation and chemical detection methods cannot meet the requirement of online differentiation of LYT roasting degree, so an ...
Luqing Li, Shuai Dong, Shuci Cao, Yurong Chen, Jingfei Shen, Menghui Li, Qingqing Cui, Ying Zhang, Chuxuan Huang, Qianying Dai, Jingming Ning   +10 more
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Integrative Multi-Omics Elucidates the Molecular Mechanisms Underlying Sweet-Mellow Taste Formation During Withering of Niangniang Tea (Large-Leaf Yellow Tea) [PDF]

Foods
Withering is a critical but poorly understood step in yellow tea processing. This study integrated metabolomics (ultra-performance liquid chromatography–tandem mass spectrometry, UPLC-MS/MS), transcriptomics (RNA sequencing, RNA-seq), and sensory ...
Xia Lv, Yanxia Wang, Hao Guan, Li Lu, Juan Yang, Xiaosong Li, Hao Huang, Xiaozhen Huang, Litang Lu   +8 more
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Optimization and flavor characterization of milk tea formulated with large-leaf yellow tea and tangerine peel: A combined fuzzy mathematical, response surface, and multimodal sensory approach [PDF]

Food Chemistry: X
This study optimized a milk tea formulated with large-leaf yellow tea (LYT) and tangerine peel and explored its flavor characteristics and potential flavor contributors.
Wei Zhao, Zhenbin Chen, Yanqun Jiang, Caiyan Sheng, Mingxia Lu, Jixin Zhang, Chunzhao Gong, Chenyang Shao, Jingming Ning   +8 more
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The characterization of dough quality, antioxidant capacity and aroma profile of noodles incorporated with golden ear mushroom (Naematelia aurantialba) and large-leaf yellow tea powder [PDF]

Food Chemistry: X
Wheat-based noodles are a global staple food but often lack sufficient nutritional and functional ingredients. This study examined the interaction of the golden ear mushroom (GEM) and large-leaf yellow tea (LYT) powders on pasting properties, water ...
Atif Arshad, Aaramish Intizar, Mingru Zhang, Faraz Hussain, Yue Sun, Xueling Li, Kun Gao, Jin Liang   +7 more
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Physicochemical properties, in vitro digestibility, and 3D printing performance of buckwheat starch complexes co-gelatinized with large-leaf yellow tea soluble dietary fiber [PDF]

Food Chemistry: X
This study investigates the effects of soluble dietary fiber from large-leaf yellow tea (TSDF) on the physicochemical properties, in vitro digestibility, and 3D printing performance of buckwheat starch (BS).
Hui Xu, Jiameng Wang, Huijun Sun, Yixuan Xu, Zhongyun Zhao, Zongjun Wu, Mingming Zheng, Yibin Zhou, Yiqun Du, Zhenyu Yu   +9 more
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Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods [PDF]

Food Chemistry: X
Roasting is a key process in the production of large-leaf yellow tea (LYT). In this study, we synthesized metabolomics and electronic-tongue analysis to compare the quality of charcoal-roasted, electric-roasted and drum-roasted LYT.
Caiyan Sheng, Mingxia Lu, Jixin Zhang, Wei Zhao, Yanqun Jiang, Tiehan Li, Yujie Wang, Jingming Ning   +7 more
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