A5068620169- Tea Polyphenols and Effects
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Food Quality and Safety Studies
- Advanced Chemical Sensor Technologies
- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- melanin and skin pigmentation
- Ginkgo biloba and Cashew Applications
- Heavy Metals in Plants
- Sirtuins and Resveratrol in Medicine
- Metabolomics and Mass Spectrometry Studies
- Phytoestrogen effects and research
- Tannin, Tannase and Anticancer Activities
- Natural product bioactivities and synthesis
- Sensory Analysis and Statistical Methods
- Isotope Analysis in Ecology
Southwest University
2015-2024
Yibin Vocational and Technical College
2024
Yibin University
2024
Abstract The bitter taste is generally considered an undesirable sensory attribute. However, bitter‐tasting compounds can significantly affect the overall flavor of many foods and beverages endow them with various beneficial effects on human health. To better understand relationship between chemical structure bitterness, this paper has summarized in foodstuffs classified based basic skeletons. Only those that are confirmed by evaluation have been included paper. develop food products satisfy...
We were employing nanotechnology to improve the targeting ability of (-)-Epigallocatechin-3-gallate (EGCG) towards MCF-7 cells, and two kinds EGCG nanoparticles (FA-NPS-PEG FA-PEG-NPS) obtained, besides, their characteristics effects on cells studied. The results indicated that (i) both FA-NPS-PEG FA-PEG-NPS have high stabilities; (ii) particles sizes 185.0 ± 13.5 nm 142.7 7.2 nm, respectively; (iii) encapsulation efficiencies 90.36 2.20% 39.79 7.54%, respectively. (iv) there was no...
Pu-erh ripen tea becomes popular worldwide owing to its unique taste and aroma. In the present study, volatile compounds from were extracted using a solvent assisted flavor evaporation (SAFE) analyzed with gas chromatography-mass spectrometry (GC-MS) chromatography olfactometry (GC-O). Results demonstrated that 58 major 24 aroma active substances of identified by GC-MS GC-O analysis. Among identified, methoxyphenyl considered as dominate in tea. Further investigation showed 6 methoxybenzenes...
Sichuan Congou black tea (SCGBT), one of China’s top three high-aroma teas, enjoys widespread consumer popularity. However, research into optimal processing varieties remains insufficient. This study assessed the quality SCGBT produced from eight varieties: ‘ Fudingdabai ’ (FDDB), Zhongcha 302 (ZC302), Wuniuzao (WNZ), Chuancha 2’ (CC2), Fuxuan 9’ (FX9), Mingshan 131 (MS131), 108 (ZC108), and Huangjinya (HJY). Sensory evaluation, quantitative chemical analysis, metabolomics techniques were...
Effects of Pu-erh tea aqueous extract (PTAE) on blood lipid metabolism enzymes (<italic>e.g.</italic>HMGR) are assayed<italic>in vitro</italic>.
To explore the relationship between moisture content of withered tea leaves and their physical properties (i.e., elasticity, plasticity, flexibility, texture) during withering, texture analyzer was employed to test elasticity flexibility with different contents. The evaluated by computer vision technology. contents were used process congou black tea, which then subjected sensory evaluation. Results showed that good optimal plasticity achieved when Fudingdabai comprising two one bud varied...
Cup aroma refers to the volatiles emitted from an empty cup after tea infusion. In this study, gas chromatography–olfactometry (GC–O) and odor activity value (OAV) approach were employed investigate composition of fermented soybean-like raw Pu-erh tea. Further, recombination omission tests performed, results demonstrated that 2-methylbutyric acid, acetic 4-methyl-3-penten-2-one, ethyl isobutyrate, nonanoic phenylacetic acid exhibited relatively high intensities (AI) OAVs among 12 odor-active...
This study aims to investigate the relationship between grades of Tuo tea and quality compounds. A combination artificial sensory evaluation, intelligent technologies (electronic nose electronic tongue), gas chromatography–mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC), chemical–physical analysis, multivariate statistical analysis were employed examine differences among three (SG, 1G, 2G). The results tongue, revealed that aroma taste different varied greatly. total...
Huangjinya has recently seen widespread adoption in key tea-producing areas of China, celebrated for its unique varietal traits. Its leaves are also used to produce black tea with distinctive sensory characteristics. The fragrance-enhancing (EF) process is essential crafting (HJYBT) and significant flavor development. However, the impact EF on non-volatile metabolites (NVMs), volatile (VMs), their interactions remains poorly understood. This study aims investigate how temperatures (60 °C, 70...
Processing method is considered as a major factor that affects biotransformation of phytochemicals in tea and leads to diverse flavor bioactivity tea. In the present work, six typical manufacturing processings were employed compare effect on chemical composition teas through using leaves single cultivar – Camellia sinensis var. Meizhan. And vitro antioxidant activity, inhibition against α-glucosidase three lipid metabolism enzymes these also investigated, relationships among them analyzed...