Results 141 to 150 of about 663 (176)
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Journal of Agricultural and Food Chemistry, 2022
Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding 65 odor-active domains with flavor dilution factors ranging between 32 and 32,768. In addition, six aromatic substances were captured by headspace analysis.
Jing Wang +10 more
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Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding 65 odor-active domains with flavor dilution factors ranging between 32 and 32,768. In addition, six aromatic substances were captured by headspace analysis.
Jing Wang +10 more
openaire +2 more sources
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
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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.
Feng, Zhao +5 more
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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.
Feng, Zhao +5 more
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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
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Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea
Journal of Food Composition and Analysis, 2023Ping Yang +5 more
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Role of roasting in the formation of characteristic aroma of wuyi rock tea
Food Control, 2023Sijia Zhan +4 more
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Food Chemistry
Roasting is crucial for the distinct flavor of Wuyi rock tea (WRT). This study applied untargeted metabolomics to investigate the effects of roasting on 139 WRT samples roasted at light fire (LF) or moderate fire (MF) intensities. Compared to LF, MF roasting led to a decrease in the cis/trans flavanol ratio by 56% and theanine by 85%, while increasing ...
Yifei, Peng +11 more
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Roasting is crucial for the distinct flavor of Wuyi rock tea (WRT). This study applied untargeted metabolomics to investigate the effects of roasting on 139 WRT samples roasted at light fire (LF) or moderate fire (MF) intensities. Compared to LF, MF roasting led to a decrease in the cis/trans flavanol ratio by 56% and theanine by 85%, while increasing ...
Yifei, Peng +11 more
openaire +2 more sources
Soil toxicity and microbial community structure of Wuyi rock tea plantation
Allelopathy Journal, 2017null X.L. Jia +8 more
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Rock brittleness indices and their applications to different fields of rock engineering: A review
Journal of Rock Mechanics and Geotechnical Engineering, 2021Fanzhen Meng, Louis Ngai Yuen Wong
exaly