Enhancement of flavor components of oolong tea and dark tea based on graphene heating film
Reheating is crucial for improving tea quality, and graphene heating film provides a stable, uniform heating surface. This study used graphene heating film to heat oolong and dark tea at medium (M, 65 °C) and high (H, 75 °C) temperatures for 10, 20, and 30 min to assess the impact on flavor compound...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002809 |
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| author | Jiyuan Yao Xinyuan Lin Zihao Qiu Xun Meng Juan Chen Ansheng Li Xindong Tan Shaoqun Liu Peng Zheng Binmei Sun Hongqiang Kong |
| author_facet | Jiyuan Yao Xinyuan Lin Zihao Qiu Xun Meng Juan Chen Ansheng Li Xindong Tan Shaoqun Liu Peng Zheng Binmei Sun Hongqiang Kong |
| author_sort | Jiyuan Yao |
| collection | DOAJ |
| description | Reheating is crucial for improving tea quality, and graphene heating film provides a stable, uniform heating surface. This study used graphene heating film to heat oolong and dark tea at medium (M, 65 °C) and high (H, 75 °C) temperatures for 10, 20, and 30 min to assess the impact on flavor compounds. The results showed that the optimal parameters are as follows: the content of ester catechins decreased, the content of non-ester catechins increased, and the concentrations of woody and fruity compounds (Cedrol, Limonene, trans-Isoeugenol, Indole) significantly increased at M10 or H10 in oolong tea. The ester catechin content decreased at H20, the non-ester catechin content increased at M20, and the concentration of Floral compounds (trans-β-ionone) increased at H30 in dark tea. This study explores the potential of graphene heating film in tea processing, offering a theoretical basis for new technology in tea flavor enhancement. |
| format | Article |
| id | doaj-art-2b0f3131e36b401db67ae2ad33e4b173 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-2b0f3131e36b401db67ae2ad33e4b1732025-08-20T02:31:26ZengElsevierFood Chemistry: X2590-15752025-04-012710243310.1016/j.fochx.2025.102433Enhancement of flavor components of oolong tea and dark tea based on graphene heating filmJiyuan Yao0Xinyuan Lin1Zihao Qiu2Xun Meng3Juan Chen4Ansheng Li5Xindong Tan6Shaoqun Liu7Peng Zheng8Binmei Sun9Hongqiang Kong10College of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, China; Corresponding author at: South China Agricultural University, No. 483, Wushan Road, Guangzhou, China.College of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaShenzhen Xuegu Industrial Co., Ltd, Shenzhen 518000, ChinaReheating is crucial for improving tea quality, and graphene heating film provides a stable, uniform heating surface. This study used graphene heating film to heat oolong and dark tea at medium (M, 65 °C) and high (H, 75 °C) temperatures for 10, 20, and 30 min to assess the impact on flavor compounds. The results showed that the optimal parameters are as follows: the content of ester catechins decreased, the content of non-ester catechins increased, and the concentrations of woody and fruity compounds (Cedrol, Limonene, trans-Isoeugenol, Indole) significantly increased at M10 or H10 in oolong tea. The ester catechin content decreased at H20, the non-ester catechin content increased at M20, and the concentration of Floral compounds (trans-β-ionone) increased at H30 in dark tea. This study explores the potential of graphene heating film in tea processing, offering a theoretical basis for new technology in tea flavor enhancement.http://www.sciencedirect.com/science/article/pii/S2590157525002809Graphene heating filmTeaQualityVolatile componentGC–MS |
| spellingShingle | Jiyuan Yao Xinyuan Lin Zihao Qiu Xun Meng Juan Chen Ansheng Li Xindong Tan Shaoqun Liu Peng Zheng Binmei Sun Hongqiang Kong Enhancement of flavor components of oolong tea and dark tea based on graphene heating film Food Chemistry: X Graphene heating film Tea Quality Volatile component GC–MS |
| title | Enhancement of flavor components of oolong tea and dark tea based on graphene heating film |
| title_full | Enhancement of flavor components of oolong tea and dark tea based on graphene heating film |
| title_fullStr | Enhancement of flavor components of oolong tea and dark tea based on graphene heating film |
| title_full_unstemmed | Enhancement of flavor components of oolong tea and dark tea based on graphene heating film |
| title_short | Enhancement of flavor components of oolong tea and dark tea based on graphene heating film |
| title_sort | enhancement of flavor components of oolong tea and dark tea based on graphene heating film |
| topic | Graphene heating film Tea Quality Volatile component GC–MS |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002809 |
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