Zobrazeno 1 - 10
of 34
pro vyhledávání: '"QunHua Peng"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101649- (2024)
This study investigated the effect of anaerobic treatment on the non-volatile components and angiotensin-converting enzyme (ACE) inhibitory activity in purple-colored leaf tea. Results showed that after 8 h of anaerobic treatment, the γ-aminobutyric
Externí odkaz:
https://doaj.org/article/b8ace10b85ac47fe929619a0da17c00a
Autor:
Jiang Shi, Dongchao Xie, Dandan Qi, Qunhua Peng, Zongmao Chen, Monika Schreiner, Zhi Lin, Susanne Baldermann
Publikováno v:
Frontiers in Plant Science, Vol 10 (2019)
Tea aroma is one of the most important factors affecting the character and quality of tea. Here we describe the practical application of methyl jasmonate (MeJA) to improve the aroma quality of teas. The changes of selected metabolites during crucial
Externí odkaz:
https://doaj.org/article/c75f9b9e7c50481abf507c924058f90a
Autor:
Jiatong Wang, Yin Zhu, Jiang Shi, Han Yan, Mengqi Wang, Wanjun Ma, Yue Zhang, Qunhua Peng, Yuqiong Chen, Zhi Lin
Publikováno v:
Molecules, Vol 25, Iss 18, p 4208 (2020)
Citrus blend black teas are popular worldwide, due to its unique flavor and remarkable health benefits. However, the aroma characteristics, aroma profiles and key odorants of it remain to be distinguished and cognized. In this study, the aroma profil
Externí odkaz:
https://doaj.org/article/f06ad776fe9643c28a47805699e83579
Autor:
Jiang Shi, ChengYing Ma, DanDan Qi, HaiPeng Lv, Ting Yang, QunHua Peng, ZongMao Chen, Zhi Lin
Publikováno v:
BMC Plant Biology, Vol 17, Iss 1, Pp 1-1 (2017)
Externí odkaz:
https://doaj.org/article/48d6e720dc024953bc425618471bc77e
Autor:
Jun Tian, Qunhua Peng, Jiang Shi, Zhi Lin, Wenliang Wu, Yali Shi, Haipeng Lv, Jiatong Wang, Wanjun Ma, Chuan-pi Wang, Yue Zhang
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:4210-4222
In the present study, we produced Pu-erh, Liubao, Qingzhuan, and Fuzhuan teas using a single raw tea material and applied widely targeted metabolomics to study the impact of various microbial-fermented methods on the chemical profile of dark tea. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d918acea8d72e95ed00b70218c021cd
https://doi.org/10.1021/acs.jafc.1c00598
https://doi.org/10.1021/acs.jafc.1c00598
Publikováno v:
Food chemistry. 394
In this study, we produced roasted, baked, steamed, and sun-dried green tea products using the same batch of fresh tea leaves (FTL) of Longjing 43 (Camellia sinensis var. sinensis), and explored processing effects on the metabolic profiles of four ty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fea8520d9255caa24857779b8b0a5748
https://pubmed.ncbi.nlm.nih.gov/35728471
https://pubmed.ncbi.nlm.nih.gov/35728471
Autor:
Suyoung Kang, Zhi Lin, Junfeng Tan, Han Yan, Haipeng Lv, Qunhua Peng, Yin Zhu, Li Guo, Xu Liu, Yue Zhang, Weidong Dai
Publikováno v:
Food Research International. 121:73-83
Keemun, Assam, Darjeeling and Ceylon black teas are honored as the world's four most famous black teas, and their excellent aroma qualities are well received by people around the world. In this study, aroma components in these four types of teas were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79bac5f51f4e03466f744cd2325a345d
https://doi.org/10.1016/j.foodres.2019.03.009
https://doi.org/10.1016/j.foodres.2019.03.009
Autor:
Pengliang Li, Meiling Lu, Zhi Lin, Qunhua Peng, Chen Yang, Yue Zhang, Dejiang Ni, Weidong Dai, Dongchao Xie, Yin Zhu, Junfeng Tan
Publikováno v:
Food Chemistry. 279:80-87
The glycosides are presumed to influence the quality of green tea but the molecular mechanism behind remains unclear. To elucidate the contribution of glycosides to the flavor formation of green tea, changes of both glycosidically bound non-volatiles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7dcda52be33e7d38ea63214e5c5f4131
https://doi.org/10.1016/j.foodchem.2018.11.148
https://doi.org/10.1016/j.foodchem.2018.11.148
Autor:
Monika Schreiner, Qunhua Peng, Jiatong Wang, Haipeng Lv, Zhi Lin, Susanne Baldermann, Jiang Shi
Publikováno v:
Horticulture Research
In response to preharvest priming with exogenous methyl jasmonate (MeJA), tea plants adjust their physiological behavior at the molecular level. The whole-organism reconfiguration of aroma formation from the precursor to storage is poorly understood.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b328bbdba7c9446081afc5b629b50a3
https://doi.org/10.1038/s41438-021-00528-9
https://doi.org/10.1038/s41438-021-00528-9
Autor:
Zhi-Fang Zhang, Han Yan, Meng-Qi Wang, Jian-Ming Zeng, Qunhua Peng, Zhi Lin, Yin Zhu, Haipeng Lv, Yue Zhang, Wanjun Ma, Jiatong Wang
Publikováno v:
Food chemistry. 365
Chiral volatile compounds are known to be distributed in teas at various enantiomeric ratios. However, the performance of each enantiomer, including aroma characteristics, aroma intensities, and contribution to the overall flavor of tea, is still unc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::210e1a9fd859f066ad622300a898857c
https://pubmed.ncbi.nlm.nih.gov/34329877
https://pubmed.ncbi.nlm.nih.gov/34329877