Effect of different drying temperature settings on the color characteristics of Tencha.

Color is critical factor in the commercialization of Matcha. In this study, sensory evaluation, color difference analysis, as well as targeted and non-targeted analyses were employed to investigate the impact of different drying temperature settings on the color characteristics of Tencha. The findings revealed that compared to a single drying temperature setting, a two-stage or multi-stage drying process more effectively preserved the color quality of Tencha.

in the treatment of depression: a comprehensive review and perspectives.

Background: In recent years, the incidence of depression, recognized as a serious psychological disorder, has escalated rapidly. (Scrophulariaceae; Rehmanniae Radix, Crude drug) and (Liliaceae; Lilii bulbus, Crude drug) constitute a classic anti-depressant combination, exhibiting pharmacological effects that include anti-depressive, anti-anxiety, and anti-inflammatory properties. Current clinical studies have demonstrated that Baihe Dihuang Decoction, a traditional Chinese herbal compound, is effective in treating depression.

Pain and immune function in patients undergoing gastric cancer surgery following stellate ganglion block with total intravenous anesthesia.

Background: Stellate ganglion block is a commonly used sympathetic nerve block technique that restores the balance of the sympathetic and vagal nervous systems of the body and inhibits sympathetic nerve activity.

Aim: To analyze the effect of a stellate ganglion block combined with total diploma intravenous anesthesia on postoperative pain and immune function in patients undergoing laparoscopic radical gastric cancer (GC) surgery to provide a reference basis for the formulation of anesthesia protocols for radical GC surgery.

Methods: This study included 112 patients who underwent laparoscopic radical surgery for GC between January 2022 and March 2024.

Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun.

The deterioration of aroma quality in tea beverages during the shelf life is a significant issue. In this study, sensomics techniques were employed to identify the characteristic factor contributing to aroma degradation in green tea infusion. Samples A (no/faint retort odor) and B (high intensity retort odor) were selected based on their retort-like odor intensity after heat treatment simulating shelf-life conditions.

Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations.

The flavor stability of tea beverages during storage has long been a concern. The study aimed to explore the flavor stability of Longjing green tea beverage using accelerated heat treatment trials, addressing the shortage of lengthy storage trials. Sensory evaluations revealed changes in bitterness, umami, overall harmonization, astringency, and ripeness as treatment duration increased.

Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented oolong teas.

Variations in the quality of brewing water profoundly impact tea flavor. This study systematically investigated the effects of four common water sources, including pure water (PW), mountain spring water (MSW), mineral water (MW) and natural water (NW) on the flavor of tea infusion. Brewing with MW resulted in a flat taste and turbid aroma, mainly due to the low leaching of tea flavor components and complex interactions with mineral ions (mainly Ca, Mg).

Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea.

To improve the quality of osmanthus black tea, samples produced with different scenting methods were prepared. The sensory quality was assessed and the characteristic aromatic components were explored using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry. According to the results, osmanthus black tea obtained by adding osmanthus scenting in the fermentation process had the strongest floral aroma.

Comparison analysis of full-spectrum metabolomics revealed on the variation of potential metabolites of unscented, scented, and Lour. scented black teas.

Introduction: In recent years, scented black tea has attracted much attention due to its pleasant floral aroma and mellow flavor, but little research has been carried out on its flavor metabolic profile.

Methods: In this study, the flavor metabolic profiles of unscented, scented, and Lour. scented black teas were investigated using full-spectrum metabolomics analysis method, the first time that the flavor profiles of scented black tea were characterized in detail.

Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Oolong Tea.

oolong tea (TOT), a semi-oxidized tea originating from Anxi county in China, is categorized into jade TOT, medium-baked TOT, and deep-baked TOT, based on different baking processes. To study the effects of baking, chemical analysis, sensory evaluation, and bioactivity assessments of the three TOTs were conducted. The results indicated that the baking process promoted the formation of colored macromolecules (e.

Effects of Hydrogen Peroxide Produced by Catechins on the Aroma of Tea Beverages.

Hydrogen peroxide has a significant effect on the flavor of tea beverages. In this study, the yield of hydrogen peroxide in (-)-epigallocatechin gallate (EGCG) solution was first investigated and found to be significantly enhanced under specific conditions, and the above phenomenon was amplified by the addition of linalool. Then, an aqueous hydrogen peroxide solution was added to a linalool solution and it was found that the concentration of linalool was significantly reduced in the above-reconstituted system.

Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design.

Tieguanyin is one of the most consumed oolong teas because of its distinctive flavor. The brewing process is crucial for the flavor performance of traditional teas, thus the effects of brewing conditions, including water/tea ratio (R), brewing temperature (T), and time (S) on the sensory traits, chemical composition, and antioxidant activity of Tieguanyin tea infusion were investigated using quadratic orthogonal regression design. Results showed that R affected all the quality variables most, its reduction could lead to the promotion of tea infusion concentration, antioxidant activity, and taste intensity, which was favored by the tea consumers drinking tea almost daily (DTD) but unacceptable for those drinking tea hardly (DTH).

Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods.

Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and from two different harvesting seasons (spring, autumn), were used to investigate the effect of baking treatment on changes in the composition and content of nonvolatile and volatile compounds. The results showed that baking had a greater impact on sensory and flavor quality, which chemically modified some of taste and aroma components. The aroma concentrations of steamed teas (4,168-10,706 μg/L) were significantly higher than those of pan-fried teas (959-2,608 μg/L), and the aroma concentrations of baked green teas (2,608-10,706 μg/L) were significantly higher than those of unbaked teas (959-4,213 μg/L).

Sensory and chemical characteristics of oolong tea after roasting.

Roasting, a critical process for oolong tea, has been applied to tea to improve flavor attributes. To investigate the effects of the roasting on the flavor of , the global metabolomics analysis on the non-volatile and volatile components were proceeded. The weakening of bitterness and astringency, caused by roasting, may be attributed to the decreasing of flavonoids glycosides and procyanidins, whereas the enhancing of sweet aftertaste to the increasing of gallic acid.

Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion.

Aroma deterioration is one of the biggest problems in processing tea beverages. The aroma of tea infusion deteriorates fast during heat sterilization and the presence of ferrous ion (Fe) aggravates it. The underlying mechanism remains unveiled.

Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions.

The effects of brewing water on the sensory attributes and physicochemical properties of tea infusions made from Chinese teas were investigated. The tea infusions brewed in water with higher pH and total dissolved solids (TDS), generally had a darker color and lower overall sensory acceptability. Moreover, those infusions had less catechins, particularly galloylated-catechins, and lower antioxidant capacity.

Effect of chemical composition of black tea infusion on the color of milky tea.

Milky tea is popular in many countries and its color is an important sensory property. The effects of black tea infusion on the color of milky tea prepared with non-dairy creamer were investigated. The results showed that the redder black tea infusion produced milky tea with more redness, and the color of milky tea was a pleasant pink when the a* value (redness indicator) was in the range of 6.

Effect of baking on the flavor stability of green tea beverages.

Flavor stability is important for the quality of tea beverages. Baking is a typical processing technology to improve the flavor of tea leaves. In present study, seven raw tea materials, including steamed spring and autumn tea leaves, pan-fired spring tea leaves, and their corresponding baked tea leaves, were used to investigate the effect of baking on flavor stability of green tea beverages.

Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves.

Castanopsis lamontii is used as functional herbal tea in southwest China. Usually, only buds rather than mature leaves are applied. To figure out whether mature leaves were suitable for producing herbal tea, chemical composition, sensory properties and bioactivities of Castanopsis lamontii bud infusion (CLB) and mature leaf infusion (CLM) were investigated.

PARG regulates the proliferation and differentiation of DCs and T cells via PARP/NF‑κB in tumour metastases of colon carcinoma.

The present study investigated the effect of poly(ADP‑ribose) glycohydrolase (PARG) on the immune response in tumour metastases of colon carcinoma. CT26 cells were transfected with lentivirus PARG‑short hairpin RNA (shRNA). A liver metastasis model of colon carcinoma was successfully established by splenic subcapsular inoculation of the various groups of CT26 cells into BALB/c mice.

Resident intruder paradigm-induced aggression relieves depressive-like behaviors in male rats subjected to chronic mild stress.

Background: Accumulating epidemiological evidence shows that life event stressors are major vulnerability factors for psychiatric diseases such as major depression. It is also well known that the resident intruder paradigm (RIP) results in aggressive behavior in male rats. However, it is not known how resident intruder paradigm-induced aggression affects depressive-like behavior in isolated male rats subjected to chronic mild stress (CMS), which is an animal model of depression.