A5010724378- Tea Polyphenols and Effects
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Plant Pathogens and Fungal Diseases
- Food Quality and Safety Studies
- Urban Agriculture and Sustainability
- Land Use and Ecosystem Services
- Organic Food and Agriculture
- Fungal Biology and Applications
- Medicinal plant effects and applications
- Sensory Analysis and Statistical Methods
- Mycotoxins in Agriculture and Food
- Plant tissue culture and regeneration
- Traditional Chinese Medicine Analysis
- Bee Products Chemical Analysis
- Plant Disease Resistance and Genetics
Guilin University of Technology
2022-2023
Southwest University
2017-2022
Guangxi Normal University
2022
Tongren University
2010
Abstract BACKGROUND Gas chromatography–olfactometry (GC–O) is the most frequently used method to estimate sensory contribution of single odorant, but disregards interactions between volatiles. In order select key volatiles responsible for aroma attributes Congou black tea ( Camellia sinensis ), instrumental, and multivariate statistical approaches were applied. RESULTS Using analysis, nine panellists developed eight descriptors: floral, sweet, fruity, green, roasted, oil, spicy, off‐odour....
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...
Post-fermented tea (PFT), a commonly consumed beverage worldwide, is characterized by the rapid growth of its microbial groups and substantial changes they undergo. Consequently, PFT may contain mycotoxins such as B-type fumonisins (FBs). This study aimed to assess intake FBs through consumption among consumers in Guangxi, China. A novel quantitative method using high-performance liquid chromatography-mass spectrometry was used determine FB concentration products. Additionally, survey...
The tea–vegetable gardens in Longsheng are particular agro-cultural landscapes constructed by the Miao, Yao and Zhuang nationalities, based on ecological system which they located. Herein, we aimed to clarify traditional agricultural practices of tea planting explore value characteristics heritage systems. A household survey among farming communities a quadrat investigation different agroecosystems study area were conducted. results revealed that most trees 50–80 years old, only few ancient...
Abstract To obtain Ganoderma lucidum triterpenoids (GLTs) with high antioxidant capacity, a new method of enzymatic extraction using pectinase and cellulase enzymes was developed tested. The experiment involved single-factor exploration encompassing five variables: enzyme ratio, concentration, pH, temperature, time. GLTs process optimized response surface methodology. in vitro capacity the GLTs, which served as an evaluation index for extraction, investigated ELISA. results unveiled optimum...
Abstract The quality of tea, evaluated by its aroma and taste, determines market value. It is crucial for enterprises to ensure that desired flavors appear in a certain concentration the tea products, making it be well liked specific consumer groups. In this study, fingerprinting approach combined with multivariate statistical analysis were recommended as promising prospective methodology obtaining comprehensive control flavor, optimizing blending scheme. Six batches Chuanhong Congou black...