Results 101 to 110 of about 278 (123)
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Contribution of theanine to the temperature-induced changes in aroma profile of Wuyi rock tea
Food Research International, 2023Theanine is a distinctive amino acid in tea that plays a vital role in tea flavor during the roasting process. Model thermal reactions of total amino acids and sugars with different roasting conditions (low-fire, middle-fire, and high-fire) showed theanine competitively inhibited the formation of indole, skatole, 4-hydroxy-2,5-dimethyl-3(2H)-furanone ...
Jing, Wang +11 more
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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
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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 +3 more sources
Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea
Journal of Food Composition and Analysis, 2023Ping Yang, Huanlu Song, Yong-Quan Xu
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Effect of storage time on aroma profiles of wuyi rock tea
LWT - Food Science and TechnologyJilai Cui, Chuankui Song
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Journal of Food Science, 2023
Abstract Shaking and tumbling are extremely important for the formation of the special flavor of Wuyi rock tea. In this study, we analyzed the effects of different shaking and tumbling degrees on the quality index content of tea leaves and determined changes in gene expression in tea leaves using RNA sequencing ...
Meihui Chen +11 more
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Abstract Shaking and tumbling are extremely important for the formation of the special flavor of Wuyi rock tea. In this study, we analyzed the effects of different shaking and tumbling degrees on the quality index content of tea leaves and determined changes in gene expression in tea leaves using RNA sequencing ...
Meihui Chen +11 more
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Journal of Agricultural and Food Chemistry, 2014
The primary taste and healthy benefits of tea are mainly attributed to tea polyphenols and caffeine. Due to very many kinds of flavonoid glycosides in tea and the lack of commercial standards of flavonoid glycosides, it is critical to develop a rapid and cheap method for determining flavonoid glycosides of tea.
He-Tong Lin
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The primary taste and healthy benefits of tea are mainly attributed to tea polyphenols and caffeine. Due to very many kinds of flavonoid glycosides in tea and the lack of commercial standards of flavonoid glycosides, it is critical to develop a rapid and cheap method for determining flavonoid glycosides of tea.
He-Tong Lin
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Food Chemistry
Wuyi Rock Tea (WRT) has different characteristics of "rock flavor" due to different production areas. In this study, we investigated the flavor characteristics and key components of "rock flavor" and the influence of microorganisms on the substances by combining metabolomics and microbiomics with the Rougui WRTs from the Zhengyan, Banyan, and Waishan ...
Wenmiao, Wu +11 more
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Wuyi Rock Tea (WRT) has different characteristics of "rock flavor" due to different production areas. In this study, we investigated the flavor characteristics and key components of "rock flavor" and the influence of microorganisms on the substances by combining metabolomics and microbiomics with the Rougui WRTs from the Zhengyan, Banyan, and Waishan ...
Wenmiao, Wu +11 more
exaly +3 more sources
Journal of Applied Business and Economics, 2023
As a famous variety of oolong tea in Fujian Province, Wuyi Rock Tea enjoys high brand recognition nationwide for its unique field and complex tea-making process. However, the production and sales of tea commodities were significantly affected by the global outbreak of the COVID-19 pandemic in 2019.
Yanyu Wang, Wei Shi
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As a famous variety of oolong tea in Fujian Province, Wuyi Rock Tea enjoys high brand recognition nationwide for its unique field and complex tea-making process. However, the production and sales of tea commodities were significantly affected by the global outbreak of the COVID-19 pandemic in 2019.
Yanyu Wang, Wei Shi
openaire +1 more source
Food Chemistry
Rainy weather restricts the formation of high-quality Wuyi rock tea (WRT). Herein, an optimized withering process for rain-soaked leaves was developed using response surface methodology. Results showed that increasing the withering temperature, relative humidity, and withering time from 25 °C to 40 °C, 80 % to 97 %, and 3 to 6 h, respectively ...
Jiayao, Tan +8 more
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Rainy weather restricts the formation of high-quality Wuyi rock tea (WRT). Herein, an optimized withering process for rain-soaked leaves was developed using response surface methodology. Results showed that increasing the withering temperature, relative humidity, and withering time from 25 °C to 40 °C, 80 % to 97 %, and 3 to 6 h, respectively ...
Jiayao, Tan +8 more
openaire +2 more sources