Results 51 to 60 of about 278 (123)

Characterization of primary aroma compounds in Pu‐erh raw tea sourced from various regions using gas chromatography‐mass spectrometry and headspace solid‐phase microextraction

Journal of Food Science, Volume 89, Issue 12, Page 9198-9213, December 2024.
Abstract The assessment of aroma plays a crucial role in determining the characteristics and quality of Pu‐erh tea. The volatile compounds present in Pu‐erh raw tea sourced from five regions in Yunnan Province have been studied using gas chromatography‐mass spectrometry (GC‐MS) in conjunction with headspace solid phase microextraction (HS‐SPME).
Lijuan Du, Yanping Ye, Jinliang Shao, Yutong Wang, Guolei Zhu, Hua Jiang, Hongcheng Liu, Zhenhuan Liu   +7 more
wiley   +1 more source

Effect of Roasting Temperature on Flavor Quality and Key Compounds of Wuyi Rougui Tea: Based on the Correlation between FTIR and Biochemical Components [PDF]

Chaye kexue
This study aimed to elucidate the underlying mechanism by which roasting temperatures influence the flavor quality of Wuyi Rougui tea. Specifically, it sought to characterize the dynamic responses of biochemical components, antioxidant activity, and ...
GAO Ruizhen, LIN Zhiqiang, XIANG Jiaxin, CHEN Yuan, YU Wenquan
doaj   +1 more source

Dynamic changes and interaction between different aroma types during low‐temperature roasting of bud green tea

Food Science &Nutrition, Volume 12, Issue 9, Page 6367-6378, September 2024.
The dynamic changes in aroma compounds and aroma sensory during bud green tea (BGT) roasting process were determined. The interaction between aroma sensory in BGT was determined. Abstract As an important process for enhancing aroma of Wuyi rock tea, roasting has gradually been applied to the processing of bud green tea (BGT).
Cong‐Ming Wang, Xiao‐Qin Tan, Xiao Du, Jia‐Jing Hu, Xin‐Yi Li, Li‐Shu Yan, Xiang Zhang, Cong‐Ning Nie, Liu‐Yi Chen, Feng Du, Yue‐Ling Zhao, Jin‐Lin Bian, Pin‐Wu Li   +12 more
wiley   +1 more source

Identification of Four Kind Key Aroma Components of Wuyi Rock Tea Based on HS-SPME-GC-MS and OAV

Shipin gongye ke-ji, 2023
In this study, headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to identify the volatile substances of four Wuyi rock teas varieties, and the key aroma components were screened by principal component ...
Qianlian CHEN, Shizhang LIU, Shiquan ZHAN, Guanjun PAN, Baoshun LIU, Feng GAO, Zhilong HAO   +6 more
doaj   +1 more source

Volatilomics as a tool to ascertain food adulteration, authenticity, and origin

Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 4, July 2024.
Abstract Over recent years, there has been an increase in the number of reported cases of food fraud incidents, whereas at the same time, consumers demand authentic products of high quality. The emerging volatilomics technology could be the key to the analysis and characterization of the quality of different foodstuffs.
Aikaterini Kaldeli, Panagiota Zakidou, Adamantini Paraskevopoulou   +2 more
wiley   +1 more source

Aged oolong tea manages type 2 diabetes mellitus by inhibiting fat ectopic deposition and alleviating insulin resistance in db/db mice

Food Frontiers, Volume 5, Issue 2, Page 618-635, March 2024.
(1) This study may be the first study to evaluate the effects of oolong tea with different storage time in db/db T2DM mice.(2) All three aged oolong tea extracts (2001, 2011, 2020) can effectively alleviate type 2 diabetes mellitus (T2DM), and 2011 aged oolong tea extract exhibited relatively optimal ability to alleviate T2DM.(3) With storage time of ...
Hongzhe Zeng, Kuofei Wang, Changwei Liu, Jie Ouyang, Shuai Wen, Fang Zhou, Jingyi Tang, Wenwen Fang, Lin Yue, Jian'an Huang, Zhonghua Liu   +10 more
wiley   +1 more source

Thermodynamic behavior of adsorption of copper (II) ion on Wuyi Rock Tea Dreg

Desalination and Water Treatment, 2014
AbstractIn this study, the adsorption behavior of copper (II) ion on the dregs of Wuyi Rock affected by various parameters such as initial pH, adsorption time, reaction temperature and its initial concentrations were investigated. Wuyi Rock tea dreg shows a fine adsorbed ability for copper (II) ion.
Jia-Peng Hu, Rui-Lai Liu, Jun-Shao Liu, Sheng-Yun Zhao, Xiayu Lin, Wen-Liang Lai   +5 more
openaire   +1 more source

Scent of tea: metabonomic and ionomic basis of regional aroma of Wuyi rock tea [PDF]

SCIENTIA SINICA Vitae, 2021
Yang LIU, ZuoPin ZHUO, Chen SHI, Bei LIU, JunPeng XUE, LiNi LIANG, Yu WANG, RuiNeng XU, BaoShun LIU, MaoXing XU, JiangHua YE, LiLi SUN, Hong LIAO   +12 more
openaire   +1 more source

Dramaturgical Tactics in a Chinese Tea Room: Tailoring Self-Presentation for Business Success

Journal of Ethnology and Folkloristics
The current paper* studies the strategic behaviour pursued by individuals in Fuzhou City, China, to enhance reputation, power, and social capital through rituals involving drinking Wuyi Rock Tea.
Wang Yanyu, Tian Robert Guang, Walle Alf H.   +2 more
doaj   +1 more source

Study on the Effects and Mechanisms of Action of Biological Enzymes on the Quality of Summer Rock Tea Extract

Applied Sciences
The gallated catechin content in Wuyi Rock Tea is higher in the summer, leading to a more bitter and less desirable taste. Here, tannase, tyrosinase, and laccase were used to treat summer Rougui Wuyi Rock Tea extracts.
Zixuan Wang, Bo Yang, Peng Zhou, Guang Yang, Zhijun Zhao   +4 more
doaj   +1 more source