Effect of Steam Treatment on the Flavor Quality of Yixian Dark Tea

Authors: Hui WANG, Jihong YANG, Xiaolei ZHANG, Yujie XU, Yaqin LIU, Hanchen ZHOU, Pandeng LEI

Source: Shipin gongye ke-ji, Vol 45, Iss 22, Pp 97-106 (2024)

Subject Terms: yixian dark tea, steam action, flavor quality, orthogonal partial least squares discriminant analysis, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/e5583bd73c504597854d547ffcc9beb1

Influence of Pile Fermentation Time on the Sensory Flavor and Non-volatile Compounds of Yixian Dark Tea

Authors: Hui WANG, Hanchen ZHOU, Yaqin LIU, Jihong YANG, Xiaolei ZHANG, Yujie XU, Pandeng LEI

Source: Shipin gongye ke-ji, Vol 45, Iss 21, Pp 283-291 (2024)

Subject Terms: yixian dark tea, pile fermentation, sensory, taste compounds, liquid chromatography mass spectrometry, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/a75944af07344c1d9baa9b56cef164fb

Metabolomics Analysis of Effects of Low-temperature Baking on the Flavor of Albino Green Tea

Authors: Xiaolei ZHANG, Hanchen ZHOU, Yaqin LIU, Hui WANG, Pandeng LEI

Source: Shipin gongye ke-ji, Vol 45, Iss 17, Pp 352-362 (2024)

Subject Terms: albino green tea, baking, nonvolatiles, volatiles, uhplc-q-exactive/ms, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/cee70690df2f4a77ba1d8fbc7ff7beb2

The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature

Authors: Hanchen Zhou, Yaqin Liu, Qiong Wu, Xiaolei Zhang, Hui Wang, Pandeng Lei

Source: Food Chemistry: X, Vol 22, Iss , Pp 101371- (2024)

Subject Terms: Green tea, Tea processing, UPLC-QTRAP-MS/MS, Storage, Deterioration, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S259015752400258X; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/ed430df512c04b459e74fb68a5a306bb

Manufacturing process differences give Keemun black teas their distinctive aromas

Authors: Yujie Xu, Yaqin Liu, Jihong Yang, Hui Wang, Hanchen Zhou, Pandeng Lei

Source: Food Chemistry: X, Vol 19, Iss , Pp 100865- (2023)

Subject Terms: Keemun black tea, Processing, Volatile compounds, Aroma intensity, Odor activity value, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157523003085; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/2b9c6a18fd76487699cb7977fede253c

Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots

Authors: Jihong Yang, Hanchen Zhou, Yaqin Liu, Hui Wang, Yujie Xu, Jianqin Huang, Pandeng Lei

Source: Food Chemistry: Molecular Sciences, Vol 5, Iss , Pp 100143- (2022)

Subject Terms: Green tea, Albino tea cultivar, Taste compounds, Volatile compounds, Catabolism, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666566222000715; https://doaj.org/toc/2666-5662

Access URL: https://doaj.org/article/a4cd10ad7ab9445d830bd060b61ef3ab

Cytosolic Nudix Hydrolase 1 Is Involved in Geranyl β-Primeveroside Production in Tea

Authors: Hanchen Zhou, Shijie Wang, Hao-Fen Xie, Guofeng Liu, Lubobi Ferdinand Shamala, Jingyi Pang, Zhengzhu Zhang, Tie-Jun Ling, Shu Wei

Source: Frontiers in Plant Science, Vol 13 (2022)

Subject Terms: Camellia sinensis, geraniol biosynthesis, geranyl β-primeveroside, Nudix hydrolase 1, tea aroma, Plant culture, SB1-1110

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fpls.2022.833682/full; https://doaj.org/toc/1664-462X

Access URL: https://doaj.org/article/428c8214563d41cabf72e4b54ebe1eb9

Identification and comparison of nonvolatile profiles of the four Keemun black tea types.

Authors: Hanchen Zhou, Yujie Xu, Qiong Wu, Jihong Yang, Pandeng Lei

Source: Beverage Plant Research; 2024, Vol. 4, p1-11, 11p

Processing Suitability of Summer Fresh Tea Leaves for Green Tea and Black Tea in Huangshan

Authors: Pandeng, Lei, Jianqin, Huang, Hanchen, Zhou

Source: Anhui nong ye ke xue. 44(3):99-101

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN606602131&indx=1&recIds=ETOCRN606602131

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Research on Sentiment Analysis of Chinese E-Commerce Comments Based on Deep Learning.

Authors: Hanchen Zhou, Gang Wu

Source: Journal of Physics: Conference Series; 2019, Vol. 1237 Issue 2, p1-1, 1p