Cargando…

Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content

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, making it a promising novel tea ingredient. We investi...

Descripción completa

Detalles Bibliográficos
Autores principales:	Hua, Jinjie, Li, Jia, Ouyang, Wen, Wang, Jinjin, Yuan, Haibo, Jiang, Yongwen
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222377/ https://www.ncbi.nlm.nih.gov/pubmed/35741875 http://dx.doi.org/10.3390/foods11121678

Ejemplares similares

The complete chloroplast genome sequence of Strobilanthes tonkinensis Lindau
por: Fang, Liu, et al.
Publicado: (2021)

Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality
por: Wang, Huajie, et al.
Publicado: (2022)

Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis
por: Wang, Huajie, et al.
Publicado: (2022)

Effects of Fermentation Temperature and Time on the Color Attributes and Tea Pigments of Yunnan Congou Black Tea
por: Zhu, Jiayi, et al.
Publicado: (2022)

Peculiarities of the inverted repeats in the complete chloroplast genome of Strobilanthes bantonensis Lindau
por: Wu, Wuwei, et al.
Publicado: (2021)

Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea
por: Yu, Yaya, et al.
Publicado: (2023)

Antioxidant Activity, and Volatile and Phytosterol Contents of Strobilanthes crispus Dehydrated Using Conventional and Vacuum Microwave Drying Methods
por: Chua, Lisa Yen Wen, et al.
Publicado: (2019)

Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs
por: Kim, Ji Hyun, et al.
Publicado: (2018)

Wound Healing, Antimicrobial and Antioxidant Properties of Clinacanthus nutans (Burm.f.) Lindau and Strobilanthes crispus (L.) Blume Extracts
por: Ban, Weng Kit, et al.
Publicado: (2022)

Metabolite Profiling and Classification of Developing Styrax tonkinensis Kernels
por: Wu, Qikui, et al.
Publicado: (2020)

Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions
por: Li, Jia, et al.
Publicado: (2019)

Prediction of Moisture Content for Congou Black Tea Withering Leaves Using Image Features and Nonlinear Method
por: Liang, Gaozhen, et al.
Publicado: (2018)

Changes in flavor volatile composition of oolong tea after panning during tea processing
por: Sheibani, Ershad, et al.
Publicado: (2015)

Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS
por: Rong, Yuting, et al.
Publicado: (2023)

Biological Activities and Secondary Metabolites from Sophora tonkinensis and Its Endophytic Fungi
por: Liang, Jia-Jun, et al.
Publicado: (2022)

The complete chloroplast genome of Strobilanthes biocullata (Acanthaceae)
por: Wang, Qin, et al.
Publicado: (2021)

The complete chloroplast genome of Strobilanthes crispus (Acanthaceae)
por: Wan, Guoqing, et al.
Publicado: (2022)

Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics
por: Shan, Xujiang, et al.
Publicado: (2023)

Transcriptional responses and flavor volatiles biosynthesis in methyl jasmonate-treated tea leaves
por: Shi, Jiang, et al.
Publicado: (2015)

Oxymatrine and its metabolite matrine contribute to the hepatotoxicity induced by radix Sophorae tonkinensis in mice
por: Gu, Yingmin, et al.
Publicado: (2019)

The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea
por: Franks, Melanie, et al.
Publicado: (2019)

The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea
por: Zhang, Shan, et al.
Publicado: (2023)

Erratum to: transcriptional responses and flavor volatiles biosynthesis in methyl jasmonate-treated tea leaves
por: Shi, Jiang, et al.
Publicado: (2017)

Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea)
por: Gao, Chenxi, et al.
Publicado: (2022)

Effect of Herbal Feed Additives on Goat Milk Volatile Flavor Compounds
por: Wójtowski, Jacek Antoni, et al.
Publicado: (2023)

Comprehensive investigation on flavonoids metabolites of Longjing tea in different cultivars, geographical origins, and storage time
por: Yu, Xiao-Lan, et al.
Publicado: (2023)

The complete chloroplast genome sequence of Caryodaphnopsis tonkinensis
por: Zheng, Yuan, et al.
Publicado: (2019)

A Rapid Prediction Method of Moisture Content for Green Tea Fixation Based on WOA-Elman
por: Lan, Tianmeng, et al.
Publicado: (2022)

UPLC-MS identification and anticomplement activity of the metabolites of Sophora tonkinensis flavonoids treated with human intestinal bacteria
por: Jin, Xin, et al.
Publicado: (2020)

Rapid Sensing of Key Quality Components in Black Tea Fermentation Using Electrical Characteristics Coupled to Variables Selection Algorithms
por: Dong, Chunwang, et al.
Publicado: (2020)

Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation
por: Wen, Lianghua, et al.
Publicado: (2023)

Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa
por: Erazo Solorzano, Cyntia Yadira, et al.
Publicado: (2023)

Strobilanthes sunhangii (Acanthaceae), a new species from Tibet, China
por: Chen, Jun-Tong, et al.
Publicado: (2020)

Metabolomics Analysis Reveals the Effect of Two Alpine Foliar Diseases on the Non-Volatile and Volatile Metabolites of Tea
por: Wan, Yuhe, et al.
Publicado: (2023)

The complete mitochondrial genome of the Hieroglyphus tonkinensis (Orthoptera: Acrididae)
por: Chang, Huihui, et al.
Publicado: (2016)

The complete mitochondrial genome of Fruhstorferiola tonkinensis (Orthoptera: Catantopidae)
por: Zhang, Xinmei, et al.
Publicado: (2016)

Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods
por: Dong, Chunwang, et al.
Publicado: (2018)

Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis
por: Xue, Jinjin, et al.
Publicado: (2022)

Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
por: Hao, Zhilong, et al.
Publicado: (2023)

Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea
por: Shi, Jiang, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_pqn48q02cmgsvjfls51jrftv0b