Results 131 to 140 of about 663 (176)

Metabolomics and microbial community analysis provides new insights into tea quality in different oolong tea cultivars. [PDF]

Food Chem X
Chang Y, Wu Z, Jiang F, Chen Y, Sun J, Wang F.   +5 more
europepmc   +1 more source

Revealing novel insights into the improvement of greenhouse tea quality through exogenous substance interventions using targeted and untargeted metabolomics and microbial community analyses. [PDF]

Food Chem X
Li H, Wang S, Zhang X, Song K, Yang L.
europepmc   +1 more source

Plant Heteropolysaccharides as Potential Anti-Diabetic Agents: A Review. [PDF]

Curr Issues Mol Biol
He D, Cui C.
europepmc   +1 more source

From Images to Words: How Packaging Style Affects Brand Preference in Heritage Food. [PDF]

Foods
Wang H, Lin L, Wang H, Jin X, Ruan C.
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Michigan Academician, Volume 48, Issue 3 [PDF]

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Multidimensional exploration of the bitterness amelioration effect of roasting on Wuyi Rock tea

Food Chemistry, 2023
The influence of roasting on tea bitterness remains unclear. With Wuyi Rock tea (WRT) as an example, this study investigated the impact of roasting on WRT's bitterness, utilizing an integrated approach involving sensory evaluation, bitter compound profiling, and cell-based calcium imaging. Sensory analysis revealed that roasting effectively reduced the
Weiying Su, Li Ni, Yizhe Chen, Daoliang Wang, Chih-Cheng Lin, Yuan Liu, Zhibin Liu   +6 more
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Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

Food Chemistry, 2021
Wuyi rock tea (WRT), is one kind of oolong tea and widely appreciated for its typical 'rock flavor'. The odor characteristics of WRT during processing were comprehensive investigated by gas chromatography-mass spectrometry, sensory evaluation and odor activity value (OAV). Alcohols, alkenes and esters were the main volatiles formed during tea processes,
Xiangyang Guo, Chi-Tang Ho, Xiaochun Wan, Hui Zhu, Qiong Liu, Zhen Wen   +5 more
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Contribution of theanine to the temperature-induced changes in aroma profile of Wuyi rock tea

Food Research International, 2023
Theanine 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, Haijun, Bi, Mengru, Li, Hui, Wang, Manman, Xue, Jieyao, Yu, Chi-Tang, Ho, Liang, Zhang, Qinglin, Zhuo, Jiadao, Jiang, Xiaochun, Wan, Xiaoting, Zhai   +11 more
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Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)

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, Fuchen, Chen, Jinyuan, Sun, Li, Ni   +3 more
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Transcriptomic analysis of the effect of shaking and tumbling degree on quality formation of Wuyi rock tea

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, Ying Zhang, Yuhua Wang, Pengyuan Cheng, Qi Zhang, Mingzhe Li, Xiaoli Jia, Yibin Pan, Shaoxiong Lin, Zhengwei Luo, Haibin Wang, Jianghua Ye   +11 more
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