Zobrazeno 1 - 10
of 1 483
pro vyhledávání: '"Oolong tea"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 19, Pp 123-129 (2024)
In this study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) and odor activity value (OAV) analysis were used to investigate the changes in aroma components of Baiyaqilan oolong tea before and af
Externí odkaz:
https://doaj.org/article/416806d0e8424c1f98da3b053c54c066
Autor:
Miaogao Zhang, Zhenguo Qiu
Publikováno v:
Food & Nutrition Research, Vol 68, Pp 1-16 (2024)
In this study, (−)-epigallocatechin gallate (EGCG) and caffeine extracted from freeze-dried autumn Baiyedancong Oolong tea (FBOT) were orally administered to mice for 7 consecutive days to explore the effects of BOT and its bioactive compounds on t
Externí odkaz:
https://doaj.org/article/aae0d53b6cdd4a7cb071268a74579263
Autor:
Yanqun XU, Jing HUANG, Ziqing WU, Nanfeng TAN, Jiayi XU, Jia CHEN, Tian YE, Gennü WANG, Dan LONG, Yongquan XU, Zisheng LUO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 129-137 (2024)
Oolong tea was highly favored by consumers for its rich aroma. However, there was significant loss of fragrance in Oolong tea products during processing and storage, urgently necessitating the development of corresponding technologies to stabilize ar
Externí odkaz:
https://doaj.org/article/2aaf2bf7fe8c462ab2a45acb49d14920
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 245-252 (2024)
To explore the effects of fresh leaves harvested at different picking periods on aroma quality and chemical characteristics of oolong tea, morning leaves and evening leaves of Tieguanyin were selected as materials and turned into morning tea and even
Externí odkaz:
https://doaj.org/article/92eb074e3de24ff1ae44d486f6932257
Autor:
Xinyi ZHAN, Xiaoxi OU, Wenping ZHANG, Jingjing ZHOU, Huiqing HUANG, Mengying ZHAO, Xinlei LI, Yun SUN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 242-253 (2024)
Sensory evaluation, biochemical analysis, ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-QqQ-MS) and headspace solid-phase microextraction combined with gas chromatography-time-of-flight mass spectrometr
Externí odkaz:
https://doaj.org/article/cd98a13dfe3f4e72880b05bf77d88511
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101729- (2024)
Tieguanyin (TGY) is renowned for its distinctive “Yin Rhyme” flavor. To elucidate the underlying formation mechanism, we conducted sensory evaluations, electronic tongue analysis, and widely-targeted metabolomics. Our sensory evaluations and elec
Externí odkaz:
https://doaj.org/article/f748da005de24f33b2d2ece7c1d7e2a7
Autor:
Hongzhe Zeng, Kuofei Wang, Changwei Liu, Jie Ouyang, Shuai Wen, Fang Zhou, Jingyi Tang, Wenwen Fang, Lin Yue, Jian'an Huang, Zhonghua Liu
Publikováno v:
Food Frontiers, Vol 5, Iss 2, Pp 618-635 (2024)
Abstract An important concern for tea consumers is whether appropriate storage can effectively improve the ability of oolong tea to alleviate type 2 diabetes mellitus (T2DM). In this study, the antidiabetic effects of three aged oolong tea (2001, 201
Externí odkaz:
https://doaj.org/article/6c401e20b3a149ea9482f90e7a507a9e
Akademický článek
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Autor:
Huanzhu He, Yuhang Jiang, Chengjia Su, Qingwen Min, Weikun Wu, Kexiao Xie, Liang Yue, Zhidan Chen, Wenxiong Lin, Pyong-In Yi
Publikováno v:
Frontiers in Agronomy, Vol 6 (2024)
IntroductionOolong tea, celebrated for its significance in Chinese tea culture, was the subject of investigation in this study.MethodsFive varieties of Minnan oolong tea were sampled, each cultivated under two distinct management approaches: conventi
Externí odkaz:
https://doaj.org/article/e362583b18ec45cc92f94b4924eb486d
Autor:
HUANG Huiqing, ZHENG Yucheng, HU Qingcai, WU Qingyang, YANG Yun, OU Xiaoxi, ZHAO Mengying, SUN Yun
Publikováno v:
Shipin Kexue, Vol 45, Iss 1, Pp 101-108 (2024)
Stir bar sorptive extraction (SBSE) combined with gas chromatography-olfactory-mass spectrometry (GC-O-MS) was used to identify and describe the key aroma components of three representative oolong tea varieties, Huangdan, Tieguanyin and Jinguanyin. C
Externí odkaz:
https://doaj.org/article/dbbb37da319141148655dc8d09cd9230