Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea

Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea

In order to increase the flavor of rice crust and improve the nutritional value of products, rice and yellow tea were used as raw materials to develop rice crust with yellow tea. The process formula was optimized by response surface methodology, and the quality characteristics of rice crust with yel...

Bibliografske podrobnosti
Main Authors:	Mengfei LI, Tao YANG, Jiejie WANG, Yang GAO, Yue SUN, Xueling LI, Zhengquan LIU, Jin LIANG
Format:	Article
Jezik:	zho
Izdano:	The editorial department of Science and Technology of Food Industry 2022-04-01
Serija:	Shipin gongye ke-ji
Teme:	yellow tea rice crust formula optimization volatile flavor compounds in vitro digestion
Online dostop:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070156

Podobne knjige/članki

Flavor Characteristics, Antioxidant Activity and In Vitro Digestion Properties of Bread with Large-Leaf Yellow Tea Powder
od: Gexing Zhang, et al.
Izdano: (2024-02-01)

Characterization of the Key Aroma-Active Compounds Responsible for the Rice Cruse-like Aroma of Large-Leafed Yellow Tea (Camellia sinensis)
od: PEI Ziying, HE Guiying, LIU Yuchen, HU Yuemeng, LI Mengru, WAN Xiaochun, ZHAI Xiaoting
Izdano: (2023-06-01)

Preparation and Quality Analysis of Rice Cake Contained Green Tea
od: Zhixin LI, et al.
Izdano: (2024-02-01)

Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches
od: Wenjing Huang, et al.
Izdano: (2024-12-01)

Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits
od: Fang-Yuan Fan, et al.
Izdano: (2022-01-01)

The Effect of Temperature and Humidity on Yellow Tea Volatile Compounds during Yellowing Process
od: Weiwei Wang, et al.
Izdano: (2024-10-01)

Widely targeted metabolomic analysis reveals effects of yellowing process time on the flavor of vine tea (Ampelopsis grossedentata)
od: Shunyao Qi, et al.
Izdano: (2024-06-01)

Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times
od: Jeehyun Lee, et al.
Izdano: (2013-11-01)

The shaping of milk-flavored white tea: More than a change in appearance
od: Jiao Feng, et al.
Izdano: (2024-11-01)

Research on the Flavor of Sorghum Rice Based on Gas Chromatograph-Ion Mobility Spectroscopy (GC-IMS)
od: XU Nuo, et al.
Izdano: (2021-11-01)

Characterization of the Aroma Profiles of Guangdong Black Teas Using Non-Targeted Metabolomics
od: Qiushuang Wang, et al.
Izdano: (2023-04-01)

Research Progress on Flavor Substances of Rice and Its Derivatives
od: LIANG Yi, et al.
Izdano: (2021-01-01)

Evaluation of Roasting Effect on Selected Green Tea Volatile Flavor Compound and Pyrazine Content by HS-SPME GC-MS
od: Roberto Gotti, et al.
Izdano: (2021-09-01)

Effect of Sun-exposure before Moisture-yellowing on the Aroma of Yellow Tea
od: Xinying CHEN, et al.
Izdano: (2025-01-01)

Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
od: Zhilong Hao, et al.
Izdano: (2023-06-01)

Effects of Adding Wuyi Rock Tea on Quality, in vitro Digestive Characteristics and Antioxidant Activity of Rice Noodles
od: Juqing HUANG, et al.
Izdano: (2024-05-01)

Effects of drying methods on the quality and volatile flavor compounds of oil tea powder
od: LI Guanli, et al.
Izdano: (2024-04-01)

Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains
od: Xinyi Zhang, et al.
Izdano: (2024-12-01)

Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea
od: Fei Ye, et al.
Izdano: (2022-06-01)

Characteristics and Influencing Factors of Hardness and Thickness of Aeolian Sandy Soil Crust at Sandy Area of Yellow River Floodplain
od: Li Xinhao, et al.
Izdano: (2022-02-01)

Volatile Flavor Analysis and Sensory Evaluation of Jinhua Tibetan Tea during Pile Processing
od: Chen XIA, et al.
Izdano: (2022-12-01)

Effect of rice with different amylose content on flavor substances of light-flavor Baijiu
od: ZHANG Guohao, REN Fei, CHEN Hong, YANG Guoxing, SUN Liqiong, YANG Guotao, WANG Xuechun, HU Yungao
Izdano: (2024-01-01)

Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)
od: Chunyin Qin, et al.
Izdano: (2024-12-01)

The Combination of Shaking and Yellow-Light Withering Promote the Volatile Aroma Components and the Aroma Quality of Black Tea
od: Zeyi Ai, et al.
Izdano: (2025-02-01)

Effect of Yeast Fermentation on Volatile Flavor Substances and Nutritional Properties of Rice Bran
od: Juan LIAO, et al.
Izdano: (2023-11-01)

The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves
od: Yahui Wang, et al.
Izdano: (2022-11-01)

Effect of Ethanol Extract of Tea on the Microstructural Features and Retrogradation Characteristics of Glutinous Rice Starch
od: Shanzi Cong, et al.
Izdano: (2024-03-01)

An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea
od: Teng Wang, et al.
Izdano: (2025-02-01)

Differences in Flavor Quality of Vine Teas Processed by Different Techniques
od: LIU Qiaofang, JIANG Ating, XIAO Juanjuan, TANG Yiyu, WANG Shaofu, MAO Gang, LIU Zhonghua, YU Lijun
Izdano: (2024-10-01)

Comparative analysis of flavor of Baijiu brewed by different glutinous rice and millet mixed with sorghum
od: CHEN Nuo, MU Yingchun, SU Wei, QI Qi, LIN Caixia
Izdano: (2025-01-01)

Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types
od: Lin Lu, et al.
Izdano: (2023-05-01)

Chemical components in yellow mealworm (Tenebrio molitor L.) reared with tea powder
od: Yanxia Wang, et al.
Izdano: (2022-09-01)

Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas
od: Haowei Guo, et al.
Izdano: (2024-02-01)

Effect of <i>Strobilanthes tonkinensis</i> Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content
od: Jinjie Hua, et al.
Izdano: (2022-06-01)

Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor
od: Jingqi Xue, et al.
Izdano: (2023-12-01)

Application of Machine Learning Algorithms in Predicting Flavor and Quality of Jasmine Tea
od: HUANG Ye-qun, et al.
Izdano: (2024-09-01)

Volatilomics and Macro-Composition Analyses of Primary Wuyi Rock Teas of Rougui and Shuixian Cultivars from Different Production Areas
od: Lixuan Zhang, et al.
Izdano: (2024-08-01)

Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu
od: NI Xingting, SUN Xizhen, LIU Huaichen, CHEN Jie, HUANG Liya, XIONG Yaqing, LI Qiang, ZHANG Fan, ZHANG Xueyuan
Izdano: (2024-07-01)

Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceus
od: QIN Fei, ZHANG Shuyu, WEI Haocheng, NI Hui
Izdano: (2024-12-01)

Quality Analysis of Large-leaf Yellow Tea Made from Different Tea Cultivars (Strains)
od: Lin ZHENG, et al.
Izdano: (2022-11-01)