Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning [PDF]
The flavour of tea as a worldwide popular beverage has been studied extensively. This study aimed to apply established flavour analysis techniques (GC–MS, GC-O-MS and APCI-MS/MS) in innovative ways to characterise the flavour profile of oolong tea ...
Axell, Matthew +7 more
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Dynamic Changes in Flavor Quality of Wuyi Rock Tea at Different Storage Times [PDF]
Seven samples of Wuyi rock tea (cv. Shuixian) stored for different times (0, 5, 10, 15, 20, 25, and 30 years) were collected to investigate the effect of storage time on the flavor quality of Wuyi rock tea by the combined use of sensory evaluation, non ...
WU Jun, WANG Zhihui, LI Jing, DAI Haomin, SONG Bo, ZHANG Lingzhi, XU Jie, YUE Bin, SUN Weijiang
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Effect of Empoasca onukii Puncturing Aroma- and Taste-Active Metabolites of Qingxindamao Beauty Tea [PDF]
To explore the effects of Empoasca onukii puncturing on metabolites in beauty tea produced from the cultivar Qingxindamao, sensory evaluation, ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and ...
LI Mingjin, ZHU Yanyu, HE Chunmei, YAN Jiawei, JIN Shan
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Metabolomics Analysis of Effects of Low-temperature Baking on the Flavor of Albino Green Tea [PDF]
To investigate the effect of baking on the flavor of albino green tea, Baiye 1 green tea samples with different treatment (0, 40, 80, and 120 min at 60 ℃) were conducted in the study. The dynamic changes of metabolites were detected and analyzed by UHPLC-
Hanchen ZHOU +4 more
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Analysis of Flavor Quality of Jiulong Dabaicha White Tea [PDF]
In order to explore the quality characteristics and components of Jiulong Dabaicha, a type of white tea, we made white tea from six varieties, Jiulong Dabaicha, Fuan Dabaicha, Fuyun 6, Zhenghe Dabaicha, Fuding Dabaicha and Songxi Caicha and comparatively
ZHOU Jingjing, ZHANG Wenping, LI Guangfa, XIE Rongfu, HE Jihang, HAO Yunzhi, LI Qiuming, YU Xinru, LIN Hongzheng, SUN Yun
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Sensory Evaluation and Metabolomic Analysis of Lycium Leave Tea [PDF]
The sensory quality and metabolite profiles of the fresh and dried buds and leaves of Lycium from 26 cultivars (lines) were analyzed by sensory evaluation and metabolomics combined with multivariate statistical analysis. The results of sensory evaluation
LU Li, ZHOU Chengzhe, XU Kai, ZHANG Mengcong, WEN Shengjing, DUAN Linyuan, TIAN Caiyun, SHI Biying, ZHANG Bo, GUO Yuqiong
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Art as everyday practice: A study of gongfu tea in Chaoshan, China [PDF]
, 2018 This study explores the place of traditional Chinese tea culture in a society undergoing changes both culturally, with the rise of consumerism, and structurally, with the growth of a market economy and globalization.
d'Abbs, Peter Harald Nilsen +3 more
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Chinese / English dictionary of China's rural economy [PDF]
, 1978 Chinese-English dictionary of China's rural development and agricultural ...
Broadbent, K.P. +1 more
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Nuevas aproximaciones multidimensionales basadas en cromatografía y espectrometría de masas para el análisis de alimentos [PDF]
RESUMEN EN CASTELLANO El análisis de alimentos resulta fundamental para garantizar su inocuidad, calidad y autenticidad. La aparición de contaminantes emergentes, el fraude alimentario y las exigencias legislativas han impulsado el desarrollo de ...
Caño Carrillo, Irene
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Contribution of traditional deep fermentation to volatile metabolites and odor characteristics of Wuyi rock tea. [PDF]
Front Bioeng Biotechnol, 2023 Jia X +10 more
europepmc +1 more source