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Featured researches published by Haibo Yuan.


Food Chemistry | 2013

The impact of Ca2+ combination with organic acids on green tea infusions

Yongquan Xu; Xiao-Yu Zhong; Junfeng Yin; Haibo Yuan; Ping Tang; Qizhen Du

The effect of Ca(2+) in brewing water on the organic acid content, turbidity, and formation of tea cream and sediment in green tea infusions was studied. When the Ca(2+) concentration of the brewing water was >40 mg L(-1), the green tea infusion became more turbid. The turbidity of the tea infusion was highly negatively correlated with the contents of oxalic acid (R=-0.89, p<0.01), quinic acid (R=-0.90, p<0.01) and tartaric acid (R=-0.82, p<0.01). Oxalic acid on its own interacted with Ca(2+) at low concentrations, whereas polyphenols and protein did not. In conclusion, Ca(2+) in brewing water influences the quality of a tea infusion by inducing tea cream and sediment formation from combination of Ca(2+) and organic acids, such as oxalic acid, quinic acid and tartaric acid. Ca(2+) and oxalate are the main metal ion and anion, respectively, involved in tea cream and sediment formation on tea infusion cooling or concentrating.


Journal of Food Science and Technology-mysore | 2012

Analysis of cream formation in green tea concentrates with different solid concentrations

Yongquan Xu; Su-Qin Chen; Haibo Yuan; Ping Tang; Junfeng Yin

The formation of tea cream in the green tea concentrates of different solid concentrations (5, 10, 20, 30, 40, 50 and 60°Brix) was investigated. The results showed a good positive correlation (γ = 0.98, p ≤ 0.05) between the amount of tea cream and the solid concentrations from 5 to 40°Brix, while the amount of tea cream in the tea concentrates of 50 and 60°Brix decreased acutely. Total sugar, caffeine and catechins were found to be the main chemical components of tea cream in the green tea concentrate. The large decrease of the amount of tea cream in the tea concentrates of 50 and 60°Brix may be induced by a sharp increase of the viscosity of the tea concentrates, which helped to improve the stability of tea concentrate. It may be indicated that the stability of green tea concentrate enhanced when the concentration higher than 50°Brix, which helped to restrain the formation of tea cream.


Food Chemistry | 2015

The major factors influencing the formation of sediments in reconstituted green tea infusion

Yongquan Xu; Xiong-Fei Hu; Ping Tang; Yongwen Jiang; Haibo Yuan; Qizhen Du; Junfeng Yin

The effects of Ca(2+), caffeine and polyphenols on the formation of reversible tea sediments (RTS) and irreversible tea sediments (IRS) in green tea infusion were studied. Adding Ca(2+) (2 mmol/l) was found to increase the formation of RTS by 8% and IRS by 92%, while adding chelating ions of Na2EDTA significantly decreased the amount of RTS by 14.6%, but not the amount of IRS. Under acid conditions, Ca(2+) combined with oxalic ions to form indissoluble oxalate that is the principal constituent of IRS, despite the existence of the chelating ions. Decaffeination largely inhibited the formation of RTS (73%) and IRS (60%), even in the presence of Ca(2+). The amount of sediment could be reduced by removing polyphenols using polyvinyl-polypyrrolidone. The results suggest that sediment formation in green tea infusions can be inhibited by lowering the concentration of Ca(2+), caffeine or polyphenols.


Journal of Food Science | 2012

Irreversible Sediment Formation in Green Tea Infusions

Yongquan Xu; Gen-Sheng Chen; Qiu‐Shuang Wang; Haibo Yuan; Chun‐Hong Feng; Junfeng Yin

The formation of irreversible tea sediment (IRS) and its chemical components in green tea infusions were investigated. The results showed that the amounts of IRS in the green tea infusions from various tea cultivars ranged from 0.10 to 1.47 mg/mL. The amount of IRS was influenced remarkably by the chemical components in the green tea infusion. Principal component analysis and regression analysis indicated that gallated catechins, Mn, Ca, caffeine, Na, and (-)-gallocatechin gallate (GCG) were the principal components. IRS (mg/mL) = -4.226 + 0.275 gallated catechins + 79.551 Na + 7.321 Mn + 21.055 Ca + 0.513 caffeine - 0.129 GCG (R2 = 0.697). The contents of the main chemical components in the reversible tea sediment (RTS) and IRS were markedly different, especially the minerals. Large amount of minerals participated in the formation of irreversible green tea sediment. The amount of IRS increased with the extraction temperature.


Food Chemistry | 2014

Sediments in concentrated green tea during low-temperature storage

Yongquan Xu; Gen-Sheng Chen; Qizhen Du; Fei Que; Haibo Yuan; Junfeng Yin

The formation and the main chemical components of sediments, including reversible tea sediments (RTS) and irreversible tea sediments (IRS), in concentrated green tea during low-temperature storage were studied. RTS was mainly formed in the first 10 days, and IRS was mainly formed between 20 and 40 days of storage. The RTS were the primary sediment, contributing more than 90% of the total sediment. The RTS comprised of polyphenols, total sugar, caffeine, flavones and proteins, while the IRS mainly comprised of oxalates of Ca, Mg, Ga and Mn. The total mineral content in the IRS (17.1%) was much higher than that in the RTS (2.6%) after 80 days of storage. The Ca, Mg, Mn and Ga contents in IRS were over 1.0% (w/w) each. About 75% of the IRS was soluble in 0.1 M aqueous HCl, with the oxalate accounting for 68%. Minerals and oxalic acid were the crucial factors in the IRS formation.


Food Chemistry | 2009

Cream formation and main chemical components of green tea infusions processed from different parts of new shoots

Junfeng Yin; Yongquan Xu; Haibo Yuan; Long-Xin Luo; Xiaojun Qian


Archive | 2012

A flat famous green tea processing method

Junfeng Yin; Haibo Yuan; Fang Wang; Yongquan Xu; Jian-Xin Chen; Xili Wu; Lianyu Su; Gangwen Xie; Xinhua Wang; Kunyuan Bai


Food Research International | 2014

Effect of Ca2 + concentration on the tastes from the main chemicals in green tea infusions

Junfeng Yin; Ying-Na Zhang; Qizhen Du; Jian-Xin Chen; Haibo Yuan; Yongquan Xu


Archive | 2008

Perfuming machine for tea

Junfeng Yin; Cheng Sun; Fang Wang; Haibo Yuan; Jian-Xin Chen; Yongquan Xu


Archive | 2012

Method for processing unique mellow-flavored tea

Junfeng Yin; Haibo Yuan; Yongquan Xu; Yuliang Deng; Gen-Sheng Chen

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Junfeng Yin

Zhejiang Gongshang University

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Yongquan Xu

Zhejiang Gongshang University

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Qizhen Du

Zhejiang Gongshang University

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Xiong-Fei Hu

Zhejiang Gongshang University

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