Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Jinjie Hua"'
Autor:
Ming Chen, Xizhe Zhu, Mengyue Hou, Wen Luo, Yongwen Jiang, Yaya Yu, Jinjin Wang, Haibo Yuan, Xiaoxia Huang, Jinjie Hua
Publikováno v:
Horticulturae, Vol 10, Iss 8, p 823 (2024)
Cold stress causes considerable damage to tender tea seedlings. Previous studies have explored changes in the physiological and biochemical factors of tea in response to cold stress; however, the mechanisms of cold resistance in ancient tea tree plan
Externí odkaz:
https://doaj.org/article/a5fa8172aff04e4e8b67809ef1fe53ba
Autor:
Shan Zhang, Shimin Wu, Qinyan Yu, Xujiang Shan, Le Chen, Yuliang Deng, Jinjie Hua, Jiayi Zhu, Qinghua Zhou, Yongwen Jiang, Haibo Yuan, Jia Li
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100989- (2023)
Rolling represents an essential stage in congou black tea processing. However, the influence of rolling pressure on tea flavor and non-volatile compounds remains unclear. Herein, a combination of untargeted metabolomics, tea pigments quantification,
Externí odkaz:
https://doaj.org/article/edeabfb8470a41dc984adb464faf9a2e
Autor:
Jinjin Wang, Wen Ouyang, Xizhe Zhu, Yongwen Jiang, Yaya Yu, Ming Chen, Haibo Yuan, Jinjie Hua
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 101007- (2023)
Shaking is an innovative technology employed in black tea processing to enhance flavor. However, the effects of shaking on the evolutionary mechanisms of volatile metabolites (VMs) remain unclear. In this study, we compared the effects of a shaking
Externí odkaz:
https://doaj.org/article/f59b025d4e844183a32e8a1567d71140
Autor:
Yaya Yu, Xizhe Zhu, Wen Ouyang, Ming Chen, Yongwen Jiang, Jinjin Wang, Jinjie Hua, Haibo Yuan
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100844- (2023)
Despite the importance of fixation in determining green tea quality, its role in reducing the bitter and astringent taste of this beverage remains largely unknown. Herein, an electromagnetic roller-hot-air–steam triple-coupled fixation (ERHSF) devi
Externí odkaz:
https://doaj.org/article/02c6dea71a254afb981506f7fc0b8678
Autor:
Jinjin WANG, Haibo YUAN, Jinjie HUA, Yanqin YANG, Shuai SHEN, Dandan PANG, Yongwen JIANG, Jiayi ZHU, Liaoyuan YU
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 81-92 (2022)
This paper aimed to explore the biochemical characteristics of fresh leaf raw materials of large-leaf cultivars. In this study, four different tenderness fresh tea leaves of single bud, one bud with one leaf, one bud with two leaves and one bud with
Externí odkaz:
https://doaj.org/article/645af51a46404d7782e2a3f01393c8eb
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100354- (2022)
Second-drying is a key process of green tea manufacturing, however, hitherto the effect of second-drying methods on green tea quality has not been assessed. In this study, we compared the effect of three heat transfer drying methods (heat radiation,
Externí odkaz:
https://doaj.org/article/c48e2616063b406e82c2db5d835b311c
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Round green tea (RGT) is widely distributed and presents a high yield in China. The quality of RGT can be determined by its aroma; however, the transformation and formation of volatile metabolites during RGT processing remain unclear. In this study,
Externí odkaz:
https://doaj.org/article/f03de09f188d471291ab04ec9eee2175
Publikováno v:
Foods, Vol 11, Iss 12, p 1678 (2022)
The characteristic aroma of Chinese black tea (BT) produced in summer usually lacks intensity and persistence, reducing consumer acceptance and market demand. Strobilanthes tonkinensis Lindau (STL) possesses excellent biological characteristics, maki
Externí odkaz:
https://doaj.org/article/d183b38d133e48ffae55c48dc1e5bf8c
Publikováno v:
Foods, Vol 11, Iss 13, p 1845 (2022)
Yunnan Congou black tea (YCBT) is a typical black tea in China, and is rich in theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). However, the influence of the fermentation temperature and time on the liquor and appearance color and the c
Externí odkaz:
https://doaj.org/article/321f96eaa3734cbd8e82ba7e0966b5bc
Autor:
Jia Li, Yuefeng Yao, Jiaqin Wang, Jinjie Hua, Jinjin Wang, Yanqin Yang, Chunwang Dong, Qinghua Zhou, Yongwen Jiang, Yuliang Deng, Haibo Yuan
Publikováno v:
Molecules, Vol 24, Iss 23, p 4221 (2019)
The sweet-mellow taste sensation is a unique and typical feature of premium congou black tea infusions. To explore the key taste-active compounds that influence the sweet-mellow taste, a sensory and molecular characterization was performed on thirty-
Externí odkaz:
https://doaj.org/article/f9de6cdbf9394a54b8d2dbc393aa935d