A5017996801- Tea Polyphenols and Effects
- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Spectroscopy and Chemometric Analyses
- Phytochemicals and Antioxidant Activities
- Advanced Chemical Sensor Technologies
- Fungal Biology and Applications
- Remote Sensing and Land Use
- Sensory Analysis and Statistical Methods
- Plant Gene Expression Analysis
Ministry of Agriculture and Rural Affairs
2023-2025
Hubei Academy of Agricultural Sciences
2021-2025
Tea Research Institute
2019-2025
Chinese Academy of Agricultural Sciences
2023
Huazhong Agricultural University
2023
Changes in key odorants and aroma profiles of three types green tea during storage after baking treatment were determined using headspace solid-phase microextraction–gas chromatography–mass spectrometry/olfactometry, odor activity value (OAV) orthogonal partial least-squares discriminant analysis. As the stale developed storage, content aldehydes decreased, whereas contents ketones heterocycles (furans, pyrroles, etc.) increased. Key odorants, including (E,E)-2,4-heptadienal, α-terpineol,...
This paper applies near-infrared spectroscopy (NIRS) and multiple chemometrics to efficiently distinguish the origins of fresh tea leaves. The key components were obtained using partial least squares discriminant analysis (PLS-DA) method. PLS, synergy interval PLS (siPLS), principal component (PCA), genetic algorithm (GA), their combination methods used establish NIRS non-destructive discrimination models. Then, practical application was examined external samples. study identified nine...
Fresh leaves of Echa 1 were fixed by roller, steam/hot air and light-wave, the effects three fixation methods on chemical characteristics straight-shaped green teas (GTs) studied widely targeted metabolomic analysis. 1001 non-volatile substances was identified, from which 97 differential metabolites selected criteria variable importance in projection (VIP) > 1, p < 0.05, |log2(fold change)| 1. Correlation analysis indicated that 14 taste-active major contributors to taste differences between...
Steamed green tea has unique characteristics that differ from other teas. However, the alteration patterns of non-volatile metabolites during steamed processing are not fully understood. In this study, a widely targeted metabolomic method was employed to explore changes in processing. A total 735 compounds were identified, covering 14 subclasses. Of these, 256 showed significant at least one step. Most amino acids, main catechins, caffeine, and sugars excluded analysis. The most alterations...
This study aimed to compare the effect of hot roller (HR) drying and air (HA) on sensory evaluation, chemical quality, antioxidant activity, metabolic profile Yihong Congou black tea processed from E'cha NO1. The dried with HA obtained higher scores better qualities such as hue brew color (a b), content theaflavins, thearubigins, water extract, free amino acids, polyphenol, ratio polyphenol acids well capacities compared that HR. increased contents volatile compounds had positive correlation...
Background: Roasting conditions significantly influence the sensory profile of Hubei strip-shaped green tea (HSSGT). Methods: This study examined effects roast processing on attributes, color qualities, physicochemical properties, and key aroma compounds HSSGT. Sensory evaluation, qualities determination, principal component analysis components (PCA), HS-SPME (headspace solid-phase microextraction) coupled with GC-MS (gas chromatography–mass spectrometry), relative odor activity value...
Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality not clear. To investigate qualities, chemical components, odor profiles, and metabolic profile YAYTs produced with 13 min roasting, 16 19 22 25 were determined. The roasted got higher scores better such content gallocatechin (GC), gallate (GCG), free amino acids, solutable sugar, meanwhile lightness decreased, hue brew color (b)...
Tea polyphenols are one of the most important ingredients in Qingzhuan tea. Usually, a chemical method is used to determine tea content, but it was time-consuming and laborious. This paper attempted use near infrared spectroscopy (NIRS) technology combined with three partial least squares methods predict content quickly nondestructively. The (PLS), synergy interval PLS (siPLS) genetic algorithm based (gaPLS) were establish prediction models, performance final model showed by root mean square...
In order to analyze the changes in microbial community structure during pile fermentation of Qingzhuan tea and their correlation with formation quality compounds tea, this study carried out metagenomic metabolomic analyses samples process tea. The expression abundance microorganisms were investigated through assays. During processing there is a transition from bacterial dominated ecosystem an enriched fungi. metagenomics metabolomics showed that amino acids polyphenol metabolites relatively...
In this study, near-infrared spectroscopy (NIRS) combined with a variety of chemometrics methods was used to establish fast and non-destructive prediction model for the purchase price fresh tea leaves. Firstly, paired t-test conducted on quality index (QI) seven grade samples, all which showed statistical significance (p < 0.05). Further, there good linear relationship between QI, grades, determination coefficient being greater than 0.99. Then, original spectra samples were obtained...
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To determine the effects of microbial proteins on Qingzhuan tea sensory quality during pile fermentation, leaf metabolomic and microorganism proteomic analyses were performed. In total, 1835 differential metabolites 443 differentially expressed microorganisms identified. Correlation analysis between metabolomics proteomics data revealed that levels EG II CBH I cellulase may play important roles in cell wall construction permeability, which crucial for interaction leaves microorganisms....
Volatile constituents are critical to the flavor of tea, but changes in Enshi Yulu tea during processing have not been clearly understood. Using headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS) techniques, we analyze aroma components and them stages. In total, 242 volatile compounds were identified. From fresh leaves shaping process production, there significant decreases overall substances, followed by increases after drying. Linalool...