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博文

目前显示的是标签为“Tea”的博文

Discrimination of Green, Oolong, and Black Teas by GC-MS Analysis of Characteristic Volatile Flavor Compounds

Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=47158#.VGBOwmfHRK0 Author(s) Susanne Baldermann , Ziyin Yang , Tsuyoshi Katsuno , Vo Anh Tu , Nobuyuki Mase , Yoriyuki Nakamura , Naoharu Watanabe Affiliation(s) Leibniz-Institute of Vegetables and Ornamental Crops Gro?beeren/Erfurt e.V, Gro?beeren, Germany . South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China . Shizuoka Prefectural Research Institute of Agriculture and Forestry Tea Research Center, Shizuoka, Japan . Faculty of Agriculture, Shizuoka University, Shizuoka, Japan . Graduate School of Engineering, Shizuoka University, Hamamatsu, Japan . Shizuoka Prefectural Research Institute of Agriculture and Forestry Tea Research Center, Shizuoka, Japan . Faculty of Agriculture, Shizu...

Effect of Different Cover Cultivations in Later Summer on Aroma Constituents of Autumn Tea (Camellia sinensis L.)

Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=50953#.VFCGuFfHRK0 Author(s) Min Liu 1* , Fucan Xie 1* , Renrong Cao 2 , Xiaohua Qi 1 , Xuehao Chen 1* Affiliation(s) 1 School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China . 2 Tea Research Institute of Jiangsu Province, Jurong, China . ABSTRACT Tea plants grown under sunshade net and greenhouse are new methods for coping with high- temperature stress in later summer in middle and south China. Aroma is one of the most important flavors and qualities of tea. In this research the cultivar “Longjing-changye” (LJCY) was grown under sunshade net, greenhouse and open field as treatments to study the change...