Results 61 to 70 of about 663 (176)

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

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
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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

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

Cargoes in Motion: Materiality and Connectivity across the Indian Ocean [PDF]

, 2022
An innovative collection of essays that foregrounds specific cargoes as a means to understand connectivity and mobility across the Indian Ocean world.Scholars have long appreciated the centrality of trade and commerce in understanding the connectivity ...
Schnepel, Burkhard, Verne, Julia
core   +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

The Effects of Rock Zones and Tea Tree Varieties on the Growth and Quality of Wuyi Rock Tea Based on the OPLS-DA Model and Machine Learning

Agriculture
Rock zones have an important influence on the yield and quality of Wuyi rock tea. In this study, OPLS-DA combined with machine learning was used to analyze the effects of different rock zones and tea tree varieties on the physicochemical properties of ...
Jianghua Ye, Qi Zhang, Miao Jia, Yuhua Wang, Ying Zhang, Xiaoli Jia, Xinyu Zheng, Haibin Wang   +7 more
doaj   +1 more source

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, LiLi SUN, JunPeng XUE, Zhi ZHOU, ShiAn HE, Hong LIAO, ZuoPin ZHUO, RuiNeng XU   +7 more
openaire   +1 more source

Dynamics Change of Metabolites during the Manufacturing Process of Wuyi Rougui Tea (Camellia sinensis cv. Rougui) Revealed by Widely Targeted Metabolomics Analysis [PDF]

In this study, widely targeted metabolomics analysis was used to investigate the dynamic changes of total metabolites of Wuyi Rougui tea during the manufacturing process.
CHEN Meichun, CHEN Shanming, MA Qiumei, CHEN Wenfan, CHEN Wenying, LIN Enquan, LAN Jianglin, LIU Bo, WANG Jieping
core   +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