A5103073402- Tea Polyphenols and Effects
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Metabolomics and Mass Spectrometry Studies
- Analytical Chemistry and Chromatography
- Traditional Chinese Medicine Analysis
- Drilling and Well Engineering
- Oil and Gas Production Techniques
- Heavy Metals in Plants
- Food Quality and Safety Studies
- Hydraulic Fracturing and Reservoir Analysis
- Lattice Boltzmann Simulation Studies
- Hydrogen's biological and therapeutic effects
- Olfactory and Sensory Function Studies
- Therapeutic Uses of Natural Elements
- Heat Transfer and Boiling Studies
- Heat Transfer and Optimization
- Physical Activity and Education Research
Tea Research Association
2023
Daqing Oilfield General Hospital
2022
State Key Laboratory of Oil and Gas Reservoir Geology and Exploitation
2022
Xi'an Jiaotong University
2005
Thirteen Pu-erh teas and 13 Fuzhuan obtained from two different production areas in China were profiled using fully automatic headspace solid-phase microextraction (HS-SPME)/gas chromatography–mass spectrometry (GC-MS) coupled with chemometric methods. A total of 93 aroma components identified 26 dark teas; among them, methoxyphenolic compounds (31.77%) the most abundant teas, whereas ketone (25.42%) teas. Cluster analysis (CA) principal component (PCA) showed that these types could be...
A method based on headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was developed for the analysis of volatile methoxyphenolic compounds in pu-erh tea. Six fibers different polarities were initially evaluated. The 75 μm carboxen/polydimethylsiloxane fiber exhibited highest extraction efficiency and selected further optimization. Plackett-Burman design used to screen brewing proportion tea water, amount tea, ionic strength, time, temperature, desorption...
The quality of tea is presently evaluated by the sensory assessment professional tasters, however, this approach both inconsistent and inaccurate. A more standardized efficient method urgently needed to objectively evaluate quality. In study, chemical fingerprint 7 different Dayi Pu-erh brands 3 Ya'an on market were analyzed using fully automatic headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). total 78 volatiles separated, among 75...
The sensory quality of tea is influenced by water quality, with natural spring (NSW) gaining a lot attention for its and healthy qualities. effects NSW on the attributes, physicochemical compositions antioxidant capacity Chinese were investigated. Tea brewed pure was most resistant to oxidation yellow-staining, low total dissolved solids (TDS) suitable brewing unfermented, or mildly fermented teas, improving their quality. simulated green infusion system used further investigate dramatic...
Proton nuclear magnetic resonance spectroscopy was used to differentiate four varieties of Chinese oolong teas – Tieguanyin, Dancong, Dongding, and Wuyi rock teas. Four classification machine-learning models were applied the 1H NMR dataset. The k-Nearest neighbour model gave highest accuracies 100% 98.4% for training validation sets, respectively. Subsequently, adulteration simulated by mixing cheap Tieguanyin with authentic Anxi at levels between 20 85% w/w. Substitution detected a perfect...