Ultrasound irradiation alters the spatial structure and improves the antioxidant activity of the yellow tea polysaccharide [PDF]
Ultrasonics Sonochemistry, 2021 In this study, the impact of ultrasound irradiation on the structural characteristics and antioxidant properties of yellow tea polysaccharides with different molecular weights (Mw) were investigated.
Haisong Wang
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Flavor Characteristics, Antioxidant Activity and In Vitro Digestion Properties of Bread with Large-Leaf Yellow Tea Powder [PDF]
FoodsFoods containing tea could be widely utilized due to the addition of good tea ingredients, especially large-leaf yellow tea, which is rich with a good flavor. Applying this change to bread containing tea would improve its product quality.
Jin Liang, Zhengquan Liu, Gexing Zhang
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Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea [PDF]
Foods, 2022 Yellow tea is one of the six major tea categories in China. The floral fragrance type, high-fired fragrance type, fresh fragrance type, and corn-like fragrance type were the main aroma types of yellow tea screened by QDA.
Xin Hong +7 more
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Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits [PDF]
Molecules, 2022 The yellowing process is the crucial step to form the characteristic sensory and chemical properties of yellow tea. To investigate the chemical changes and the associations with sensory traits during yellowing, yellow teas with different yellowing times (
Fang-Yuan Fan +7 more
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Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves [PDF]
Molecules, 2018 Tea (Camellia sinensis) cultivars with green leaves are the most widely used for making tea. Recently, tea mutants with white or yellow young shoots have attracted increasing interest as raw materials for making “high-quality” tea products ...
Fang Dong +6 more
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Comprehensive multi-omics analysis of Mengding bud yellow tea in the intangible cultural heritage: insights into taste formation [PDF]
npj Science of FoodMengding bud yellow tea (MDBYT) is a renowned Chinese yellow tea characterized by its mellow, umami, and sweet taste. This study integrated flavoromics and metabolomics to investigate dynamic changes in non-volatile metabolites and sensory attributes ...
Jingyi Xu +11 more
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Rapid prediction of yellow tea free amino acids with hyperspectral images. [PDF]
PLoS ONE, 2019 Free amino acids are an important indicator of the freshness of yellow tea. This study investigated a novel procedure for predicting the free amino acid (FAA) concentration of yellow tea.
Baohua Yang +5 more
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Characterization of the Key Aroma-Active Compounds Responsible for the Rice Cruse-like Aroma of Large-Leafed Yellow Tea (Camellia sinensis) [PDF]
Shipin Kexue, 2023 Comparative analysis of aroma-active compounds in large-leaf yellow tea and rice crust was carried out via headspace solid phase micro-extraction (HS-SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) to elucidate the ...
PEI Ziying, HE Guiying, LIU Yuchen, HU Yuemeng, LI Mengru, WAN Xiaochun, ZHAI Xiaoting
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Effect of Anaerobic Treatment on Bioactive Properties of Yellow Tea and Metabolomic Analysis of Its Promoting Effect on γ-Aminobutyric Acid Enrichment [PDF]
Shipin Kexue, 2023 In this study, we aimed to explore the effect of anaerobic treatment on the contents and functions of bioactive components such as γ-aminobutyric acid (GABA) in yellow tea and to analyze the mechanism by which anaerobic treatment promotes GABA ...
ZHANG Yaoqi, QIAN Weidong, FU Linglin, WANG Yanbo, ZHANG Qiaozhi
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Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea
Shipin gongye ke-ji, 2022 In order to increase the flavor of rice crust and improve the nutritional value of products, rice and yellow tea were used as raw materials to develop rice crust with yellow tea.
Mengfei LI +7 more
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