Publications by authors named "Fuqiao Liu"
Article Synopsis
- Storage time significantly affects the aroma quality of Pu-erh tea, and this study analyzed how its volatile compounds change over different storage periods using advanced gas chromatography techniques.
- The research utilized gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) to identify 43 and 91 volatile compounds, respectively, effectively differentiating teas stored for various years.
- Key volatile components like linalool and (E)-2-hexenal were identified as important indicators for distinguishing Pu-erh teas based on storage time, contributing valuable insights for tea quality control.
Ripened Pu-erh tea (RPT) is a unique microbial fermented tea. Herein, we investigated the lipid composition of RPT and its metabolic changes during pile fermentation, by nontargeted lipidomics profiling and quantitative analysis using liquid chromatography-mass spectrometry (LC-MS). A total of 485 individual lipid species covering 26 subclasses were detected, and fatty acid ester of hydroxy fatty acid (FAHFA) was detected in tea for the first time.
View Article and Find Full Text PDFAroma plays an important role in the quality of Pu-erh tea. However, the quality evaluation of Pu-erh tea aroma is heavily relied on the experience of sensory evaluation, and the theoretical research is relatively scarce. In the present work, the volatile compounds in Pu-erh tea were characterized by using gas phase electronic nose (e-nose) and microchamber/thermal extractor (µ-CTE) combined with thermal desorption coupled to gas chromatography-mass spectrometry (TD-GC-MS).
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