Results 61 to 70 of about 278 (123)

Decoding the key odorants responsible for the empty cup aroma of Wuyi rock tea 'Dahongpao' and their perception interactions with caffeine

Beverage Plant Research
As a famous Wuyi rock tea, the empty cup aroma in 'Dahongpao' is distinct compared to the flavor of the tea infusion, but the specific odorants responsible for its unique empty aroma remain unknown.
Qiayun Ding, Yurui Song, Xiang Yang, Dongzhu Huang, Xiaochun Wan, Yanyan Zhang, Yuhong Mao, Xiaoting Zhai   +7 more
doaj   +1 more source

Analysis of main taste substances and sensory evaluation of Shuixian Wuyi rock tea narcissus in different years

Shipin yu jixie
[Objective] This study aimed to investigate the correlation between taste substances and flavor presentation intensity of Shuixian Wuyi rock tea from different storage years.
SONG Xiaoyue, WU Zhifeng, QIU Mutao, WANG Jingwen, MA Chunhua   +4 more
doaj   +1 more source

Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting

Foods
Qidan is one of the most famous varieties of Wuyi Rock tea and has a strong aroma. The aroma-active compounds in Qidan subject to different roasting times were analyzed using solid-phase microextraction two-dimensional gas chromatography–olfactometry ...
Ying Wang, Yue Duan, Huanlu Song
doaj   +1 more source

Effects of Adding Wuyi Rock Tea on Quality, in vitro Digestive Characteristics and Antioxidant Activity of Rice Noodles

Shipin gongye ke-ji
In order to develop functional rice flour products with anti-digestive and antioxidant activities, the effects of adding Wuyi rock tea (WRT) on the quality, in vitro digestive characteristics and antioxidant activity of rice noodles were studied.
Juqing HUANG, Weibin LI, Qi WANG, Xuefang GUAN, Bin LIN   +4 more
doaj   +1 more source

Composition Characteristics of Dissolved Organic Matter and Its Coupling with Nutrient Stoichiometry in Tea Garden Soils

Agronomy
Nutrient stoichiometry and dissolved organic matter (DOM) govern essential ecosystem processes; however, their coupling in tea garden soils remains obscure, and cultivar-specific effects on this linkage remain virtually unknown.
Hongmeng Ye, Mengqian Hou, Aowen Shi, Yuting Liang, Yongbin Zhang   +4 more
doaj   +1 more source

The Dynamic Changes in Volatile Compounds During Wuyi Rock Tea (WRT) Processing: More than a Contribution to Aroma Quality

Horticulturae
Wuyi Rock tea (WRT), originating from the northern region of Fujian province, has a good reputation for its distinctive Yan flavor and floral–fruity aroma.
Zi-Wei Zhou, Qing-Yang Wu, Yang Wu, Ting-Ting Deng, Xiao-Hui Chen, Shu-Ting Xiao, Chen-Xin Zhang, Yun Sun, Shi-Zhong Zheng   +8 more
doaj   +1 more source

Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea

Foods
Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its mechanism is not clear.
Fuming Lin, Huini Wu, Zhaolong Li, Yan Huang, Xiying Lin, Chenxi Gao, Zhihui Wang, Wenquan Yu, Weijiang Sun   +8 more
doaj   +1 more source

Fractionation and Bioavailability of Trace Elements in Wuyi Rock Tea Garden Soil

Polish Journal of Environmental Studies, 2018
Hongmeng Ye, Guoping Li, Xuyin Yuan, Maozhong Zheng   +3 more
openaire   +1 more source

The Distribution of Phosphorus Forms in Wuyi Rock Region and Its Effect on Tea Quality-Related Constituents in Tea Garden Soil

Polish Journal of Environmental Studies, 2021
Hongmeng Ye, Guoping Li, Xuyin Yuan, Huan He, Hao Yang, Li Tang   +5 more
openaire   +1 more source

Detection of polyphenols-to-amino acids ratio in Wuyi Rock Tea <i>via</i> CARS-PLSR processing of near infrared spectroscopy. [PDF]

RSC Adv
Xu Z, Jiang X, Chen Q, Cai P.
europepmc   +1 more source