[HTML][HTML] The molecular mechanisms of quality difference for Alpine Qingming green tea and Guyu green tea by integrating multi-omics
H Xiao, J Yong, Y Xie, H Zhou - Frontiers in Nutrition, 2023 - frontiersin.org
Introduction Harvest time represents one of the crucial factors concerning the quality of
alpine green tea. At present, the mechanisms of the tea quality changing with harvest time …
alpine green tea. At present, the mechanisms of the tea quality changing with harvest time …
Distinct changes of metabolic profile and sensory quality during Qingzhuan tea processing revealed by LC-MS-based metabolomics
L Cheng, Q Yang, Z Chen, J Zhang… - Journal of Agricultural …, 2020 - ACS Publications
Qingzhuan tea (QZT) is a unique type of dark tea exclusively produced in Hubei Province of
China. In the current study, liquid chromatography–mass spectrometry (LC-MS) coupled with …
China. In the current study, liquid chromatography–mass spectrometry (LC-MS) coupled with …
[HTML][HTML] Comparison of Different Grades of Innovative Tanyang Congou Black Tea (Minkehong) Based on Metabolomics and Sensory Evaluation
ZW Zhou, QY Wu, LQ Chen, SL Ruan, ZY Yang, Y Sun… - Horticulturae, 2024 - mdpi.com
Innovative Tangyang Congou black tea, also known as Minkehong black tea (MKH), is of
high quality and hence has gained a reputation on the market. In this study, standard …
high quality and hence has gained a reputation on the market. In this study, standard …
[HTML][HTML] Investigation of the quality of Lu'an Guapian tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomics
Y Wu, T Li, W Huang, J Zhang, Y Wei, Y Wang, L Li… - Food Chemistry: X, 2024 - Elsevier
The harvest date is a crucial factor in determining tea quality. For Lu'an Guapian (LAGP) tea,
Grain Rain period (GRP) represents a pivotal phase in the transformation of tea quality. The …
Grain Rain period (GRP) represents a pivotal phase in the transformation of tea quality. The …
Studies of quality development and major chemical composition of green tea processed from tea with different shoot maturity
C Xu, L Liang, Y Li, T Yang, Y Fan, X Mao, Y Wang - Lwt, 2021 - Elsevier
Apart from geographical difference and processing method, the maturity of fresh tea shoot is
an important factor that determines tea quality. However, the quality development and …
an important factor that determines tea quality. However, the quality development and …
Metabolomic analyses reveal distinct change of metabolites and quality of green tea during the short duration of a single spring season
J Liu, Q Zhang, M Liu, L Ma, Y Shi… - Journal of Agricultural …, 2016 - ACS Publications
The sensory quality of green tea changes greatly within a single spring season, but the
mechanism is not clearly elucidated. Young shoots of the early, middle, and late spring …
mechanism is not clearly elucidated. Young shoots of the early, middle, and late spring …
[HTML][HTML] Exploring the effect of different tea varieties on the quality of Lu'an Guapian tea based on metabolomics and molecular sensory science
W Feng, H Zhou, Z Xiong, C Sheng, D Xia, J Zhang… - Food Chemistry: X, 2024 - Elsevier
Lu'an Guapian (LAGP) tea is one of the most famous teas in China. However, research on its
suitable processing varieties is still lacking. This study analyzed the quality of LAGP tea …
suitable processing varieties is still lacking. This study analyzed the quality of LAGP tea …
[HTML][HTML] UPLC–QTOF/MS-based non-targeted metabolomics coupled with the quality component, QDA, to reveal the taste and metabolite characteristics of six types of …
C Yue, Z Wang, H Peng, W Li, P Yang - LWT, 2023 - Elsevier
This study revealed the taste and metabolite differences, as well as their associations, in six
types of Congou black tea. There were significant differences between the nine taste …
types of Congou black tea. There were significant differences between the nine taste …
[HTML][HTML] Effects of sun withering degree on black tea quality revealed via non-targeted metabolomics
Z Wu, Y Jiao, X Jiang, C Li, W Sun, Y Chen, Z Yu, D Ni - Foods, 2023 - mdpi.com
In this study, the effects of different sun withering degrees (75%(CK), 69%(S69), 66%(S66),
63%(S63), and 60%(S60) water content in the withered leaves) on black tea sensory quality …
63%(S63), and 60%(S60) water content in the withered leaves) on black tea sensory quality …
[HTML][HTML] Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted …
X Shan, Q Yu, L Chen, S Zhang, J Zhu, Y Jiang… - Frontiers in …, 2023 - frontiersin.org
Withering is an important processing stage in green tea, which contributes to the tea flavor
quality. The aim of this work was to comprehensively investigate the changes of chemical …
quality. The aim of this work was to comprehensively investigate the changes of chemical …
相关搜索
- molecular mechanisms quality difference
- quality development green tea
- metabolomic analyses green tea
- shoot maturity green tea
- spring season green tea
- short duration green tea
- chemical composition green tea
- sensory quality tea processing
- sensory quality withering degree
- sensory quality metabolic profile
- sensory quality dynamic changes
- sensory quality lc ms