Results 1 to 10 of about 278 (123)

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
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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
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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
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Prediction of storage years of Wuyi rock tea Shuixian by metabolites analysis [PDF]

Food Science and Nutrition
A total of 1201 compounds were detected from shuixian by UPLC‐Q‐TOF‐MS. Twenty‐nine potential marker compounds were selected to identify the age of shuixian. Fifteen years of storage is the inflection point of tea. Abstract Wuyi rock teas of different storage duration have different flavor, bioactivity, and market value, Shuixian is a main variety of ...
Chunhua Ma
exaly   +5 more sources

Stable Isotope Ratio and Elemental Profile Combined with Support Vector Machine for Provenance Discrimination of Oolong Tea (Wuyi-Rock Tea) [PDF]

Journal of Analytical Methods in Chemistry, 2017
This paper focused on an effective method to discriminate the geographical origin of Wuyi-Rock tea by the stable isotope ratio (SIR) and metallic element profiling (MEP) combined with support vector machine (SVM) analysis.
Yun-xiao Lou, Xian-shu Fu, Xiao-ping Yu, Zi-hong Ye, Hai-feng Cui, Ya-fen Zhang   +5 more
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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
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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
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Metabolite Profiling of 14 Wuyi Rock Tea Cultivars Using UPLC-QTOF MS and UPLC-QqQ MS Combined with Chemometrics [PDF]

Molecules, 2018
Wuyi Rock tea, well-recognized for rich flavor and long-lasting fragrance, is a premium subcategory of oolong tea mainly produced in Wuyi Mountain and nearby regions of China.
Si Chen, Meihong Li, Gongyu Zheng, Tingting Wang, Jun Lin, Shanshan Wang, Xiaxia Wang, Qianlin Chao, Shixian Cao, Zhenbiao Yang, Xiaomin Yu   +10 more
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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
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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
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