A5101651293- Tea Polyphenols and Effects
- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Metabolomics and Mass Spectrometry Studies
- Advanced Chemical Sensor Technologies
- Spectroscopy and Chemometric Analyses
- Heavy Metals in Plants
- GABA and Rice Research
- Ginkgo biloba and Cashew Applications
- Agriculture, Soil, Plant Science
- Microbial Metabolism and Applications
- Ecology and Conservation Studies
- Sensory Analysis and Statistical Methods
- Phytoestrogen effects and research
- Phytochemical compounds biological activities
- Spectroscopy Techniques in Biomedical and Chemical Research
- Dye analysis and toxicity
- Tannin, Tannase and Anticancer Activities
- Analytical Chemistry and Sensors
- Ruminant Nutrition and Digestive Physiology
- Tryptophan and brain disorders
- Carbohydrate Chemistry and Synthesis
- Plant Stress Responses and Tolerance
- Phytochemical Studies and Bioactivities
Tea Research Institute
2017-2025
Chinese Academy of Agricultural Sciences
2017-2025
Ministry of Agriculture and Rural Affairs
2022-2025
Northeast Agricultural University
2010
Fermentation is a crucial process in black tea processing; however, the effect of fermentation time on quality Yunnan Congou has never been assessed. This study aimed to evaluate by detecting components, artificial sensory evaluation, and objective attributes under different times (2, 3, 4, 5 h). Partial least squares discriminant, odor active value, least-significant difference analyses were used identify key differences its compounds. Overall, 36 non-volatile 142 volatile compounds...
Second-drying is a key process of green tea manufacturing, however, hitherto the effect second-drying methods on quality has not been assessed. In this study, we compared three heat transfer drying (heat radiation, convection, and conduction) quality. Gas chromatography-tandem dual mass spectrometry was used to detect volatile compounds, while absolute quantitative were non-volatile ones. We identified 45 metabolites, 101 15 objective flavor indicators. Seventeen differential non-volatiles 8...
Rolling is a crucial step in congou black tea manufacturing. Herein, the influence of rolling time (50, 75, 100, 125 min) on sensory quality and chemical composition was investigated by human evaluation, electronic tongue, colorimetric analysis, pigments quantification liquid chromatography-mass spectrometry (LC-MS) based non-targeted metabolomics. With increasing time, liquor color attributes a*, b*, C* theaflavins (TFs), thearubigins (TRs), theabrownins (TBs) were significantly increased....
Shaking is an innovative technology employed in black tea processing to enhance flavor. However, the effects of shaking on evolutionary mechanisms volatile metabolites (VMs) remain unclear. In this study, we compared a shaking-withering method with those traditional withering flavor and VMs transformation tea. The results showed that treated exhibited excellent quality floral fruity aroma. Based gas chromatography-tandem mass spectrometry, 128 (eight categories) were detected. Combining...
Rolling represents an essential stage in congou black tea processing. However, the influence of rolling pressure on flavor and non-volatile compounds remains unclear. Herein, a combination untargeted metabolomics, pigments quantification, E-tongue, colorimeter sensory evaluation was used to evaluate effect quality. As increased, theaflavins (TFs), thearubigins (TRs), theabrownins (TBs) significantly elevated. The metabolic profiles fluctuated 47 metabolites were identified as key...
As important biomolecules in Camellia sinensis L., lipids undergo substantial changes during black tea manufacture, which is considered to contribute sensory quality. However, limited by analytical capacity, detailed lipid composition and its dynamic manufacture remain unclear. Herein, we performed lipidome profiling using high resolution liquid chromatography coupled mass spectrometry (LC-MS), allows simultaneous robust analysis of 192 individual species tea, covering 17 (sub)classes....
Rapid and accurate measurement of the moisture in black tea during withering is crucial for digitalization processes industry. Therefore, computational systems should be developed rapid detection withered leaves. In this study, relying on miniaturized near-infrared spectroscopy (micro-NIRS) coupled with a smartphone, an Elman neural network (ENN)-based moisture-prediction model was developed. Specifically, ENN-based incorporated principal component analysis (PCA) designed to perform water...
Yunnan Congou black tea (YCBT) is a typical in China, and rich theaflavins (TFs), thearubigins (TRs), theabrownins (TBs). However, the influence of fermentation temperature time on liquor appearance color correlation between pigments its attributes remain unclear. We investigated effects YCBT. A low was beneficial to maintain bright orange-red promote accumulation TFs TRs. In contrast, high gave glossy for formation TBs. analysis showed that 10TFRB index best represented contribution quality...
Despite the importance of fixation in determining green tea quality, its role reducing bitter and astringent taste this beverage remains largely unknown. Herein, an electromagnetic roller-hot-air-steam triple-coupled (ERHSF) device was developed, operating parameters were optimized (steam volume: 20 kg/h; hot-air temperature: 90 °C; blower speed: 1200 r/min). Compared with conventional treated samples, ratio polyphenols to free amino acids ester-catechins simple-catechins ERHSF-treated...
Fixation is crucial for green tea quality; previous studies were conducted on finished teas and focused the volatile metabolites of tea. However, non-volatile metabolites' (NVMs) evolution formation mechanisms during fixation remain unclear. Here, fixated samples collected at seven different time points stage, dynamic changes NVMs investigated via ultra-performance liquid chromatography-tandem mass spectrometry enzymatic activity analyses. The results showed that contained thermal...
Fixation methodology serves as the critical determinant in shaping green tea's multi-dimensional quality attributes; however, impact of different fixation methods and corresponding combinations on overall metabolites tea remains unclear. In this study, non-volatile (NVMs) volatile (VMs) analyses objective quantitative techniques were used to determine effects electromagnetic roller-hot air coupling (ROHF), roller-steam (ROSF), air-steam (RHSF), single roller (ROLF), carding (CDF) tea....