Results 1 to 10 of about 663 (176)

Organic fertilizer substitution optimizes aroma metabolites in Wuyi Rock tea [PDF]

Frontiers in Plant Science
Pleasant aroma is a distinctive character of Wuyi Rock tea, but its optimization through agricultural practices remains largely unexplored. Here, we conducted a two-year field trials in the core-region of Wuyi Rock tea production area with organic or ...
Shuping Huang, Yongdong Yu, Jilai Cui, Jilai Cui, Zhengwei Luo, Lanxin Luo, Chuankui Song, Hong Liao   +7 more
doaj   +6 more sources

Directed Accumulation of Nitrogen Metabolites through Processing Endows Wuyi Rock Tea with Singular Qualities [PDF]

Molecules, 2022
The execution of specific processing protocols endows Wuyi rock tea with distinctive qualities produced through signature metabolic processes. In this work, tea leaves were collected before and after each of three processing stages for both targeted and ...
Yang Liu, Zuopin Zhuo, Jing Tian, Bei Liu, Chen Shi, Ruineng Xu, Zilong Guo, Baoshun Liu, Jianghua Ye, Shian He, Wenchun Yang, Maoxing Xu, Lili Sun, Hong Liao   +13 more
doaj   +4 more sources

Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties [PDF]

Food Chemistry: X, 2023
Wuyi rock tea (WRT) is famous for its long history and unique characteristic of floral, fruity and nutty flavors. This study investigated the aroma characteristics of WRTs prepared from 16 different oolong tea plant varieties.
Chuan Yue, Hongli Cao, Shaorong Zhang, Zhilong Hao, Zongjie Wu, Liyong Luo, Liang Zeng   +6 more
doaj   +4 more sources

Contribution of traditional deep fermentation to volatile metabolites and odor characteristics of Wuyi rock tea [PDF]

Frontiers in Bioengineering and Biotechnology, 2023
Fermentation is extremely important for the formation of the special flavor of Wuyi rock tea. This study determined volatile metabolite contents using GC-MS technique and futher analyzed their odor characteristics during the traditional deep fermentation
Xiaoli Jia, Yuhua Wang, Qisong Li, Qi Zhang, Ying Zhang, Shaoxiong Lin, Pengyuan Cheng, Meihui Chen, Mengru Du, Jianghua Ye, Haibin Wang   +10 more
doaj   +4 more sources

Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea [PDF]

Foods
Different origins and qualities can lead to differences in the taste and aroma of tea; however, the impacts of origin and quality on the taste and aroma characteristics of Wuyi rock tea and Huizhou rock tea have rarely been studied.
Zhaobao Wu, Weiwen Liao, Hongbo Zhao, Zihao Qiu, Peng Zheng, Yuxuan Liu, Xinyuan Lin, Jiyuan Yao, Ansheng Li, Xindong Tan, Binmei Sun, Hui Meng, Shaoqun Liu   +12 more
doaj   +3 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

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

Frontiers in Plant Science, 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.
Xiaoli Jia, Qi Zhang, Meihui Chen, Yuhua Wang, Shaoxiong Lin, Yibin Pan, Pengyuan Cheng, Mingzhe Li, Ying Zhang, Jianghua Ye, Haibin Wang   +10 more
doaj   +5 more sources

Machine learning based on metabolomics to discriminate Wuyi rock tea production areas and “rock flavor” substances [PDF]

Food Chemistry: X
The “rock flavor” quality of Wuyi Rock Tea varies across production areas, but scientific classification criteria for production areas and a comprehensive understanding of the chemical basis of “rock flavor” remain limited.
Zheng Peng, Wenmiao Wu, Chengjian Wu, Zhijun Zhao, Jian Chen, Juan Zhang   +5 more
doaj   +3 more sources

Dynamic Changes in Flavor Quality of Wuyi Rock Tea at Different Storage Times [PDF]

Shipin Kexue
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
doaj   +4 more sources

Differences in abundance and functional intensity of characteristic microorganisms of tea plant rhizosphere soils contribute to the differentiation of tea quality in different rocky zones [PDF]

Frontiers in Microbiology
The formation of Wuyi rock tea’s “rock flavor” exhibits distinct zonal characteristics, potentially closely related to differences in its rhizosphere microbial communities.
Xiaoli Jia, Yiling Chen, Yiling Chen, Yuhua Wang, Shaoxiong Lin, Mingzhe Li, Mingzhe Li, Tingting Wang, Pengyuan Cheng, Bitong Zhu, Qi Zhang, Jianghua Ye, Haibin Wang, Haibin Wang   +13 more
doaj   +5 more sources