ERJIAXIAN Opera originates in folk melodies in the area covering western Shandong Province,eastern and northern Henan Province,northern Jiangsu Province and northern Anhui Province,where it is most popular.Its main mu...ERJIAXIAN Opera originates in folk melodies in the area covering western Shandong Province,eastern and northern Henan Province,northern Jiangsu Province and northern Anhui Province,where it is most popular.Its main musical accompaniment is the sihu,a musical instrument with展开更多
KAIFENG,located in the heart of China,was the world’s biggest and busiest city during the 11th and 12th centuries.As the intersection of the land and maritime Silk Roads,it was a place from where goods were dispatche...KAIFENG,located in the heart of China,was the world’s biggest and busiest city during the 11th and 12th centuries.As the intersection of the land and maritime Silk Roads,it was a place from where goods were dispatched and traders from the East and West met.Today,it is a major city in the central China economic region due to its integrated development with Zhengzhou,capital of Henan Province.展开更多
Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to inv...Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to investigate how shaping techniques affect the flavor of milk-flavored white tea(MFWT).The results showed that the tea cake sample with the shortest pressing time(Y90)has the highest amino acid content and milky aroma intensity.There were variations in amino acids,catechins,and soluble sugars among MFWT samples with different shaping techniques.The total contents of amino acids and catechins in tea cake sample(Y90)were significantly lower than those in the loose tea sample(SC)and bundle-like tea sample(SG),while the total sugar content was significantly higher than that in SC(P<0.05).Additionally,the content of volatiles presenting milky aroma(VIP&OAV>1)in Y90 remained lower relative to SC and SG(P<0.05),but the proportion was not different from that in SC and SG,minimally affecting the overall flavor.The short-time pressing method might be suitable for mass production of MFWT.These findings provide insights into improving the tightness of the appearance of MFWT with minimal impact on tea flavor.展开更多
文摘ERJIAXIAN Opera originates in folk melodies in the area covering western Shandong Province,eastern and northern Henan Province,northern Jiangsu Province and northern Anhui Province,where it is most popular.Its main musical accompaniment is the sihu,a musical instrument with
文摘KAIFENG,located in the heart of China,was the world’s biggest and busiest city during the 11th and 12th centuries.As the intersection of the land and maritime Silk Roads,it was a place from where goods were dispatched and traders from the East and West met.Today,it is a major city in the central China economic region due to its integrated development with Zhengzhou,capital of Henan Province.
基金support from the National Key Research and Development Program of China(2022YFD2101101)the Modern Agricultural(Tea)Industry Technology System of Fujian Province,China([2021]No.90)+2 种基金the Guiding Project of Science and Technology Department in Fujian Province,China(2022N0031)the Special Fund Program for Science and Technology Innovation of Fujian Agriculture and Forestry University,China(KFB23203)the Special Fund for Science and Technology Innovation of Fujian Zhang Tianfu Tea Development Foundation,China(FJZTF01)。
文摘Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to investigate how shaping techniques affect the flavor of milk-flavored white tea(MFWT).The results showed that the tea cake sample with the shortest pressing time(Y90)has the highest amino acid content and milky aroma intensity.There were variations in amino acids,catechins,and soluble sugars among MFWT samples with different shaping techniques.The total contents of amino acids and catechins in tea cake sample(Y90)were significantly lower than those in the loose tea sample(SC)and bundle-like tea sample(SG),while the total sugar content was significantly higher than that in SC(P<0.05).Additionally,the content of volatiles presenting milky aroma(VIP&OAV>1)in Y90 remained lower relative to SC and SG(P<0.05),but the proportion was not different from that in SC and SG,minimally affecting the overall flavor.The short-time pressing method might be suitable for mass production of MFWT.These findings provide insights into improving the tightness of the appearance of MFWT with minimal impact on tea flavor.
