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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 Feng¹, Xiaogen Yang², Chun Zou¹, Junfeng Yin¹

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 Wang¹, Chu Zou¹, Junfeng Yin¹

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.