Results 1 to 10 of about 115 (73)

Diverse Structures of Tea Polyphenols from Rougui Wuyi Rock Tea and Their Potential as Inhibitor of 3C-like Protease [PDF]

Molecules
Tea polyphenols, the primary bioactive constituents responsible for the various health benefits of tea, can be categorized into different subgroups according to their structural characteristics.
Qing Sun, Xiaojuan Chen, Jie Zhang, Juan Song, Lan Yao, Yang Zhao, Guang Yang, Xiu Wang, Haizhen Liang, Baiping Ma   +9 more
doaj   +7 more sources

Volatilomics and Macro-Composition Analyses of Primary Wuyi Rock Teas of Rougui and Shuixian Cultivars from Different Production Areas [PDF]

Plants
Wuyi Rock Tea (WRT) is cherished for its exceptional “rock flavor” and its quality shows obvious regional differences. However, the flavor characteristics of Primary Wuyi Rock Teas (PWRTs) from different production areas remain unclear.
Lixuan Zhang, Chengzhe Zhou, Cheng Zhang, Mengcong Zhang, Yuqiong Guo   +4 more
doaj   +7 more sources

Non-Targeted Metabolomics Analysis Revealed the Characteristic Non-Volatile and Volatile Metabolites in the Rougui Wuyi Rock Tea (Camellia sinensis) from Different Culturing Regions [PDF]

Foods, 2022
Rougui Wuyi Rock tea (WRT) with special flavor can be affected by multiple factors that are closely related to the culturing regions of tea plants. The present research adopted non-targeted metabolomics based on liquid chromatography–mass spectrometry ...
Kai Xu, Caiyun Tian, Chengzhe Zhou, Chen Zhu, Jingjing Weng, Yun Sun, Yuling Lin, Zhongxiong Lai, Yuqiong Guo   +8 more
doaj   +7 more sources

Metabolomics integrated with machine learning to discriminate the geographic origin of Rougui Wuyi rock tea [PDF]

npj Science of Food, 2023
The geographic origin of agri-food products contributes greatly to their quality and market value. Here, we developed a robust method combining metabolomics and machine learning (ML) to authenticate the geographic origin of Wuyi rock tea, a premium ...
Yifei Peng, Chao Zheng, Shuang Guo, Fuquan Gao, Xiaxia Wang, Zhenghua Du, Feng Gao, Feng Su, Wenjing Zhang, Xueling Yu, Guoying Liu, Baoshun Liu, Chengjian Wu, Yun Sun, Zhenbiao Yang, Zhilong Hao, Xiaomin Yu   +16 more
doaj   +4 more sources

Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass Spectrometry [PDF]

Foods, 2022
Wuyi rock tea (WRT) is one of the most famous subcategories of oolong tea, exhibiting distinct aroma characteristics with the application of different cultivars.
Yue Zhang, Suyoung Kang, Han Yan, Dongchao Xie, Qincao Chen, Haipeng Lv, Zhi Lin, Yin Zhu   +7 more
doaj   +4 more sources

Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (Camellia sinensis) for the Formation of Special Taste Characteristics [PDF]

Foods
During the production of Wuyi rock tea, withering and fermentation play a crucial role in the primary processing of the tea, greatly influencing the development of its distinct taste characteristics. In this study, Rougui (Camellia sinensis) was selected
Jianghua Ye, Yangxin Luo, Yulin Wang, Qi Zhang, Shuqi Zhang, Junbin Gu, Yankun Liao, Tingting Wang, Xiaoli Jia, Haibin Wang   +9 more
doaj   +3 more sources

Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)

Food Chemistry, 2022
Wuyi Rock tea (WRT), a top-ranking oolong tea, possesses characteristic woody, floral, nutty flavor. WRT flavor is mainly formed during the manufacturing process. However, details regarding its formation process are not fully understood yet. In this study, the dynamics of volatile and phenolic components over the whole manufacturing process of WRT were
Zhibin Liu, Jin-Yuan Sun, Li Ni
exaly   +5 more sources

Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea [PDF]

Foods
Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its mechanism is not clear.
Fuming Lin, Huini Wu, Zhaolong Li, Yan Huang, Xiying Lin, Chenxi Gao, Zhihui Wang, Wenquan Yu, Weijiang Sun   +8 more
doaj   +3 more sources

Nutrient Resorption and Stoichiometric Characteristics of Wuyi Rock Tea Cultivars [PDF]

Forests, 2023
Nutrient resorption is an important strategy for plants to retain critical nutrients from senesced leaves and plays important roles in nutrient cycling and ecosystem productivity. As a main economic crop and soil and water conservation species, Wuyi Rock
Dafeng Hui, Dafeng Hui
exaly   +5 more sources

Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics. [PDF]

Front Plant Sci, 2023
Withering is very important to the quality of Wuyi rock tea. In this study, transcriptomics and metabolomics were used to analyze the effects of different withering methods on tea quality formation.
Jia X, Zhang Q, Chen M, Wang Y, Lin S, Pan Y, Cheng P, Li M, Zhang Y, Ye J, Wang H.   +10 more
europepmc   +3 more sources