Impact of Spreading Time on Flavor Quality in Duyun Maojian Summer Green Tea DOI Creative Commons

Yujie Jiao,

Min Cai,

Xu Zhang

et al.

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 117103 - 117103

Published: Nov. 1, 2024

Language: Английский

Description of key aroma components of green tea and the influence of processing DOI
Jian Zhang, Congcong Zhao, Jiaxing Lv

et al.

Journal of Food Composition and Analysis, Journal Year: 2025, Volume and Issue: unknown, P. 107367 - 107367

Published: Feb. 1, 2025

Language: Английский

Citations

1
Qimen An Tea with Different Storage Years Exhibits Anti-Obesity Activity and Differently Modulates Gut Microbiota in a Year-Dependent Manner DOI
Yubin Chen, Zhuang Li,

Juan Wang

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106121 - 106121

Published: Feb. 1, 2025

Language: Английский

Citations

0
Identification of key odorants responsible for the seaweed-like aroma quality of Shandong matcha DOI

Yazhao Zhang,

Xiaotong Wu,

Yali Shi

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 204, P. 115945 - 115945

Published: Feb. 7, 2025

Language: Английский

Citations

0
Flavor Characteristics of Sun-Dried Green Tea in Different Regions of Yunnan: Metabolite Basis and Soil Influencing Factors DOI Creative Commons
Miao Zhou,

Xiujuan Deng,

Qiaomei Wang

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1280 - 1280

Published: April 7, 2025

To elucidate the regional flavor characteristics of sun-dried green tea (SDT) and their underlying influencing factors, a comprehensive analysis was conducted using metabolomics flavoromics approaches. This study systematically examined SDT samples corresponding garden soils from 13 distinct regions in Yunnan Province. The results revealed that could be classified into two groups based on profiles. Compared to Pa Sha (PS), Bang Dong (BD), Ban Shan (DBS), Guo (DG), Su Hu (SH), Gua Feng Zhai (GFZ), Wu Liang (WLS), Xin Nong (XN), Ba Ka Nuan (BKN), Mang Ang (MA), Man (MN), Bing Dao (BDao), Bin (BS) exhibited significant upregulation polyphenols (TP)/free amino acids (FAA) ratio. former group characterized by sweet mellow taste, while latter displayed stronger taste profile. Furthermore, volatile compounds demonstrated geraniol linalool were significantly upregulated PS, BD, DBS, DG, BS, BDao regions, which associated with tender floral aromas. In contrast, isophorone, 2-pentyl furan, 1-octanol, D-limonene, benzaldehyde markedly enriched XN, BKN, MA, MN, SH, GFZ, WLS contributing honey-like aromatic Altitude mineral element phosphorus are potential key factors affecting differences SDT. Specifically, cultivated at higher altitudes elevated available content greater likelihood accumulating compounds. provides scientific evidence for understanding characteristic profiles across different offering valuable insights differentiation production.

Language: Английский

Citations

0
Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation DOI Creative Commons

Qi Huang,

Cen Li, Yongjun Wu

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: unknown, P. 102551 - 102551

Published: May 1, 2025

Language: Английский

Citations

0
Impact of Spreading Time on Flavor Quality in Duyun Maojian Summer Green Tea DOI Creative Commons

Yujie Jiao,

Min Cai,

Xu Zhang

et al.

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 117103 - 117103

Published: Nov. 1, 2024

Language: Английский

Citations

2