Tea Research Institute Chinese Academy of Agricultural Sciences
2 ARTICLES PUBLISHED IN JoVE
Chemistry
Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment
Zhihui Feng 1, Xiaogen Yang 2, Chun Zou 1, Junfeng Yin 1
1Tea Research Institute Chinese Academy of Agricultural Sciences, 2State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University
Presented here is a method for enriching and analyzing the volatile components of tea extracts using solvent-assisted flavor evaporation and solvent extraction followed by gas chromatography-mass spectrometry, which can be applied to all types of tea samples.
Chemistry
Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment
Yuwan Wang 1, Chu Zou 1, Junfeng Yin 1
1Tea Research Institute Chinese Academy of Agricultural Sciences
The protocol describes a method for embedding matcha with whey protein and carboxymethyl chitosan and microwave-treating wheat flour to obtain color-stable matcha fresh noodles.
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