HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea.

Anaerobic processing is a crucial factor influencing the formation of flavor quality in Gamma-aminobutyric acid (GABA) tea. In this study, headspace solid-phase microextraction combined with gas chromatography and mass spectrometry was employed to explore the flavor characteristics of different types of GABA tea. We utilized multivariate analyses to identify at least 146 volatile components (VOCs) across 12 functional groups in the GABA tea samples via principal component analysis (PCA).

High lead-tolerant mutant Bacillus tropicus AT31-1 from rhizosphere soil of Pu-erh and its remediation mechanism.

In this study, we successfully generated the mutant strain Bacillus tropicus AT31-1 from AT31 through atmospheric room-temperature plasma mutagenesis. This mutant strain AT31-1 demonstrated an impressive 48.6 % removal efficiency in 400 mg/L lead medium.

Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea.

To explore the effects of different withering methods on the quality of Congou black tea, this study focused on five different withering methods: natural withering, warm-air withering, sun-natural combined withering, sun withering, and shaking withering. Gas chromatography‒mass spectrometry (GC‒MS), high-performance liquid chromatography (HPLC), and ion-exchange chromatography techniques were used to analyze the nonvolatile and volatile components and composition of the tea. The results revealed significant differences ( < 0.

Polysaccharide Conjugates' contribution to mellow and thick taste of Pu-erh ripe tea, besides Theabrownin.

Mellow and thick taste (MTT) is considered to be a typical taste characteristic of high-quality Pu-erh ripe tea. However, the role of polysaccharide conjugates remains unclear. In this study, the infusion of different grades of Pu-erh ripe tea was isolated to fractions by sensory-guided ultrafiltration technology and the key taste substances of MTT in Pu-erh ripe tea were identified and confirmed in the sensory reconstruction experiment.

Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses.

To further develop Liupao tea products and enhance their flavor, this study investigated the effects of different fermentation methods on the aroma quality of Liupao tea. The aroma quality of Liupao tea was comprehensively analyzed using HS-SPME in combination with GC-Q-TOF-MS, electronic nose, and sensory evaluations. Electronic nose detection showed that the aroma fingerprints of Liupao tea samples with different fermentation methods were different.

Classification and identification of tea diseases based on improved YOLOv7 model of MobileNeXt.

To address the issues of low accuracy and slow response speed in tea disease classification and identification, an improved YOLOv7 lightweight model was proposed in this study. The lightweight MobileNeXt was used as the backbone network to reduce computational load and enhance efficiency. Additionally, a dual-layer routing attention mechanism was introduced to enhance the model's ability to capture crucial details and textures in disease images, thereby improving accuracy.

Pest recognition in microstates state: an improvement of YOLOv7 based on Spatial and Channel Reconstruction Convolution for feature redundancy and vision transformer with Bi-Level Routing Attention.

Introduction: In order to solve the problem of precise identification and counting of tea pests, this study has proposed a novel tea pest identification method based on improved YOLOv7 network.

Methods: This method used MPDIoU to optimize the original loss function, which improved the convergence speed of the model and simplifies the calculation process. Replace part of the network structure of the original model using Spatial and Channel reconstruction Convolution to reduce redundant features, lower the complexity of the model, and reduce computational costs.

Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics.

Fermentation durations are crucial in determining the quality of black tea flavour. The mechanism underlying the degradation of black tea flavour caused by inappropriate fermentation duration remains unclear. In this study, the taste of black teas with different fermentation durations (BTFs) was analysed using sensory evaluation, electronic tongue, and metabolomics.

Pulsed electric field treatment of seeds altered the endophytic bacterial community and promotes early growth of roots in buckwheat.

Background: Endophytic bacteria provide nutrients and stimulate systemic resistance during seed germination and plant growth and development, and their functional properties in combating various stresses make them a powerful tool in green agricultural production. In this paper we explored the function of the endophyte community in buckwheat seeds in order to provide a theoretical basis for the application and scientific research of endophytes in buckwheat cultivation. We used pulsed electric field (PEF) technology to treat buckwheat seeds, monitored the effect of high-voltage pulse treatment on buckwheat seed germination, and analyzed the diversity of endophytic bacteria in buckwheat seeds using the amplicon sequencing method.

Interaction and Metabolic Function of Microbiota during the Washed Processing of .

Coffee fermentation is crucial for flavor and aroma, as microorganisms degrade mucilage and produce metabolites. This study aimed to provide a basis for understanding the impact of microorganisms on from Yunnan, China, during washed processing. The microbial community structure and differentially changed metabolites (DCMs) of beans during washed processing were analyzed.

A Nomogram Model for Predicting the Polyphenol Content of Pu-Erh Tea.

To investigate different contents of pu-erh tea polyphenol affected by abiotic stress, this research determined the contents of tea polyphenol in teas produced by Yuecheng, a Xishuangbanna-based tea producer in Yunnan Province. The study drew a preliminary conclusion that eight factors, namely, altitude, nickel, available cadmium, organic matter, N, P, K, and alkaline hydrolysis nitrogen, had a considerable influence on tea polyphenol content with a combined analysis of specific altitudes and soil composition. The nomogram model constructed with three variables, altitude, organic matter, and P, screened by LASSO regression showed that the AUC of the training group and the validation group were respectively 0.

Integrated genomics and transcriptomics reveal the extreme heavy metal tolerance and adsorption potentiality of Staphylococcus equorum.

In this study, we successfully isolated 11 species of cadmium-tolerant bacterium from Pu-erh rhizosphere soil, of which Staphylococcus equorum PU1 showed the highest cadmium tolerance, with a minimum inhibitory concentration (MIC) value of 500 mg/L. The cadmium removal efficiency of PU1 in 400 mg/L cadmium medium reached 58.7 %.

Mellow and Thick Taste of Pu-Erh Ripe Tea Based on Chemical Properties by Sensory-Directed Flavor Analysis.

The mellow and thick taste is a unique characteristic of pu-erh ripe tea infusion, and it is closely related to the chemical composition of pu-erh ripe tea, which is less studied. This paper clarifies and compares the chemical composition of pu-erh ripe tea to that of the raw materials of sun-dried green tea, and uses membrane separation technology to separate pu-erh ripe tea into the rejection liquid and the filtration liquid. The results show that microorganisms transformed most physicochemical components, except caffeine, during the pile fermentation.

Effects of Lightning on Rhizosphere Soil Properties, Bacterial Communities, and Active Components of var. .

Lightning rods have been developed to prevent damage caused by lightning to organisms. However, the biological effect of the current transmitted into the soil through lightning rods is unknown. In this study, we analyzed the effects of lightning on soil properties, the microbial community, and the active components of Pu-erh tea ( var.