Results 41 to 50 of about 278 (123)
Dynamic Changes in Metabolite Profiles during the Processing of Wuyi Rock Tea [PDF]
Shipin KexueTo investigate the changes in biochemical components during the processing of Wuyi rock tea, this study compared the flavor characteristics of Wuyi rock tea made from three major oolong tea varieties (‘Rougui’, ‘Shuixian’ and ‘Dahongpao’) and a major ...
CHEN Lin, SONG Zhenshuo, XIANG Lihui, ZHANG Yinggen, CHEN Jian
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Current Research in Food Science, 2023 Roasting plays important roles in shaping the volatile profile of oolong tea. In this study, the sensory attributes and volatile compositions of 153 roasted or unroasted oolong tea samples, belonging to four typical types, namely, High Mountain oolong ...
Daoliang Wang +8 more
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Unique region produces special tea: Metabolomic basis of the influence of production region on the quality of Wuyi Rock Tea [PDF]
SCIENTIA SINICA Vitae, 2019 Wuyi rock tea is one of the best oolong tea in China, and Yanyun is the key quality component of Wuyi rock tea. It has been well known that Yanyun is closely influenced by production region, but its underlying mechanism is still unclear. In this study, 112 tea plantations were randomly selected from three main tea production regions in Wuyi ...
ZiLong GUO +7 more
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Dynamic Changes of Aroma Compounds and Their Precursors during the Roasting Process of Qidan Wuyi Rock Tea [PDF]
Shipin KexueThis study investigated the dynamic changes of volatile flavor compounds, fatty acids, amino acids, and small-molecule sugars in charcoal-roasted Qidan Wuyi rock tea during the roasting process using electronic nose (E-nose) and comprehensive two ...
DUAN Yue, LIU Ziwei, SONG Huanlu, YU Mingguang, XU Yongquan
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Effect of Storage Time on Biochemical Components and Sensory Qualities of Wuyi Rock Tea Jinsuoshi(贮藏时间对武夷岩茶金锁匙生化成分及感官品质的影响) [PDF]
Shipin kexue jishu xuebao, 2020 The effects of different storage time on the biochemical components and sensory qualities of Wuyi rock tea Jinsuoshi were studied,which provided the theoretical basis for the scientific drinking, storage, transportation, and nutrition maintenance of Wuyi
LIN Yanping(林燕萍) +4 more
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Journal of Analytical Methods in Chemistry, Volume 2019, Issue 1, 2019., 2019 This work presents a reliable approach to trace teas’ geographical origins despite changes in teas caused by different harvest years. A total of 1447 tea samples collected from various areas in 2014 (660 samples) and 2015 (787 samples) were detected by FT‐NIR.
Xue-Zhen Hong +6 more
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Foods, 2022 Wuyi rock tea (WRT) is one of the most famous subcategories of oolong tea, exhibiting distinct aroma characteristics with the application of different cultivars.
Yue Zhang +7 more
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Journal of Food Quality, Volume 2017, Issue 1, 2017., 2017 This paper aims to provide a stable instrumental method for provenance discrimination of Anji‐White tea by its distinctive taste. 180 authentic and 60 counterfeit white tea samples were collected for specific geographical origins detection; all of them were measured by electronic tongue coupled with 7 independent sensors.
Si-Min Yan +7 more
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Food Chemistry: X, 2022 In this study, dynamic variations in physicochemical characteristics of polysaccharides from ‘Wuyi rock’ tea (WYP) at different simulated digestion and fecal fermentation stages in vitro were studied. Results revealed that physicochemical characteristics
Ding-Tao Wu +6 more
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Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.Introduction Aging storage plays a crucial role in enhancing both the flavor and health benefits of white tea. However, the microbial mechanisms underlying this process remain poorly understood, particularly regarding intervarietal differences in microbial succession.
Sihui Xie +3 more
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