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Processing-Induced Metabolic Reprogramming of <i>Litsea coreana</i> Modulates Its Phytochemical Profile and Bioactivities. [PDF]
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Aroma formation and transformation during sealed yellowing process of Pingyang yellow tea
Food Research International, 2023Yellow tea, a unique type of tea in China which is characterized with yellow color, has gained increasing popularity due to its pleasant taste. However, transformation of aroma compounds during sealed yellowing has been poorly understood. Results of sensory evaluation exhibited that yellowing time was the key factor for flavor and fragrance formation ...
Xie-Huang Sheng, Fujie Yan, Songbai Liu
exaly +3 more sources
LWT - Food Science and Technology, 2021 Abstract Yellowing is the key process used to produce the unique yellow tea, but the effect of the yellowing process on tea quality and chemical composition remains unclear. Here, electronic eye and tongue and metabolomics were applied to investigate dynamic changes in tea leaves during the yellowing process for the first time.
Yuming Wei, Wei-Wei Deng, Jingming Ning
exaly +2 more sources
Effect of the roasting degree on flavor quality of large-leaf yellow tea
Food Chemistry, 2021Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects chemical composition and sensory quality. However, the effect of roasting degree on LYT flavor quality is not clear. To investigate the effect of roasting degree on LYT flavor, the odor profiles and sensory evaluations of LYTs produced with small fire, medium fire
Chi-Tang Ho +2 more
exaly +3 more sources
Food Chemistry, 2019
Large-leaf yellow tea (LYT) imparting unique toasty flavor is a traditional beverage in China. The volatile composition of LYT after full fire processing (FF-YT) was determined by different extraction methods. Steam distillation (SD), solid-phase microextraction (SPME) and headspace (HS) were applied for analysis of tea body notes, tea infusion and dry
Chi-Tang Ho +2 more
exaly +3 more sources
Large-leaf yellow tea (LYT) imparting unique toasty flavor is a traditional beverage in China. The volatile composition of LYT after full fire processing (FF-YT) was determined by different extraction methods. Steam distillation (SD), solid-phase microextraction (SPME) and headspace (HS) were applied for analysis of tea body notes, tea infusion and dry
Chi-Tang Ho +2 more
exaly +3 more sources
Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea
International Journal of Food Science and Technology, 2020Abstract The current method for processing bud yellow tea usually results in astringent taste that is not sufficiently yellowing. Therefore, two factors in the production phase that affect tea quality were studied: number of times the tea leaves undergo the yellowing process and predrying of leaves to reduce their water content before
Shimao Fang, Yuming Wei, Wei-Wei Deng
exaly +2 more sources