Effects on the Quality of Wuyi Rock Tea with Different Airing Thicknesses
Shipin gongye ke-ji, 2023 In order to explore the effect on the quality of Wuyi rock tea with different leaf spreading thickness during airing, the leaf temperature, leaf ambient CO2 concentration, volatile metabolites, polyphenols, and amino acids composition of primary tea ...
Zichun WEI +10 more
doaj +1 more source
Analysis of key substances of cinnamon-like fragrance and its formation rule in Rougui Wuyi Rock Tea
LWT - Food Science and TechnologyLiang Zeng
exaly +2 more sources
Metabolite Profiling of 14 Wuyi Rock Tea Cultivars Using UPLC-QTOF MS and UPLC-QqQ MS Combined with Chemometrics [PDF]
Molecules, 2018 Si Chen, Zhenbiao Yang, Xiaomin Yu
exaly +2 more sources
Electronic sensor technologies in monitoring quality of tea: A review [PDF]
, 2022 Tea, after water, is the most frequently consumed beverage in the world. The fermentation of tea leaves has a pivotal role in its quality and is usually monitored using the laboratory analytical instruments and olfactory perception of tea tasters ...
Altintas, Zeynep +4 more
core +2 more sources
Quality Differences of Zhenghe White Tea from Different Altitudes [PDF]
, 2023 To explore the effect of growing altitude on the quality of Zhenghe white tea, the sensory quality and biochemical composition of tea leaves and Zhenghe white tea from different altitudes were evaluated, and multivariate statistical analysis was applied ...
HUANG Linjie, XU Kai, ZHOU Chengzhe, SHI Biying, TIAN Caiyun, LU Li, GUO Yuqiong
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Study on the Glycosidically Bound Volatiles and Aroma Constituents in the Processing of Wuyi Rougui [PDF]
Chaye kexue‘Rougui’, the main cultivar of Wuyi rock tea, is characterized by a rich floral and pungent cinnamon aroma. To elucidate the contribution of key aroma constituents and glycosidically bound volatiles (GBVs) to Wuyi Rougui rock tea, this ...
WU Zongjie, OU Xiaoxi, LIN Hongzheng, YU Xinru, CHEN Shouyue, WU Qingyang, LI Xinlei, SUN Yun
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Characteristic amino acids in tea leaves as quality indicator for the evaluation of Wuyi Rock Tea in different culturing regions [PDF]
, 2018 Free amino acid compositions in Wuyi Rock Tea leaves from Yu (authentic rock region), Guiyan (semi-authentic rock region) and Qishan (ordinary region) tea plantations were analyzed.
Chen, Jiebo +8 more
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Characteristic amino acids in tea leaves as quality indicator for evaluation of Wuyi Rock Tea in different cultured regions [PDF]
, 2018 Free amino acid compositions in Wuyi Rock Tea leaves from Yu (authentic rock region), Guiyan (semi-authentic rock region) and Qishan (ordinary region) tea plantations were analyzed.
Feiquan Wang +8 more
core +2 more sources
Effect of Roasting Temperature on Flavor Quality and Key Compounds of Wuyi Rougui Tea: Based on the Correlation between FTIR and Biochemical Components [PDF]
Chaye kexueThis study aimed to elucidate the underlying mechanism by which roasting temperatures influence the flavor quality of Wuyi Rougui tea. Specifically, it sought to characterize the dynamic responses of biochemical components, antioxidant activity, and ...
GAO Ruizhen, LIN Zhiqiang, XIANG Jiaxin, CHEN Yuan, YU Wenquan
doaj +1 more source
Dynamics Change of Metabolites during the Manufacturing Process of Wuyi Rougui Tea (Camellia sinensis cv. Rougui) Revealed by Widely Targeted Metabolomics Analysis [PDF]
In this study, widely targeted metabolomics analysis was used to investigate the dynamic changes of total metabolites of Wuyi Rougui tea during the manufacturing process.
CHEN Meichun, CHEN Shanming, MA Qiumei, CHEN Wenfan, CHEN Wenying, LIN Enquan, LAN Jianglin, LIU Bo, WANG Jieping
core +1 more source