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Jie Lin,Yuan-Xu Shi,Chunwang Dong,Xiaochang Wang 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.5
The perceived aroma of oolong tea is primarilyand directly affected by its infusion matrix, and the releasepersistence of headspace volatiles can better illustrate thepersistent aroma. Headspace solid phase microextractioncoupled with gas chromatography–mass spectrometry wasperformed to analyze the headspace constituents of oolongtea. The presence of the infusion matrix seemed to preventthe headspace release of certain odorants. The release ofindole, nerolidol, and a-farnesene was also remarkablyenhanced or depressed (2.70, 1.56, and 0.69-fold in teainfusion versus in dry leaves). Moreover, the amount ofvolatile species gradually decreased with increased waterratio. Eight odorants were determined to be stable andpersistent during continuous infusion, whereas six weredetermined to be less persistent (gradually decreased orstopped releasing). The volatile dilution test further confirmedthe persistent release of nerolidol.
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Investigation on Texture, Magnetic Properties and Inhomogeneities of Hot Deformed Nd–Fe–B Magnet
Hongjian Li,Qiong Wu,Ming Yue,Xiaochang Xu,Yuqing Li,Jingming Liang,Wang Xi,Jiuxing Zhang 한국자기학회 2018 Journal of Magnetics Vol.23 No.3
The anisotropic hot deformed nanocyrstalline Nd.Fe.B magnet was prepared by spark plasma sintering technique using MQU-F powders. The location dependence along radial direction on the magnetic properties, microstructure and crystal alignment of the hot deformed magnet have been investigated. The inhomogeneity of the magnetic performance along radial direction was revealed with a vibrating sample magnetometer (VSM). The crystal structure and microstructure were characterized by X-ray diffractometry (XRD) and scanning electron microscopy (SEM), respectively. In addition, quantitative texture analysis was carried out based on the electron backscattered diffraction technique (EBSD). The experimental results reveal that the coordination of grain size and orientation of Nd.Fe.B grains leads to the inhomogeneities of magnetic performance.
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Jie Lin,Ying Chen,Pan Zhang,Mingxing Ren,Hairong Xu,Xiaochang Wang 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.2
Jasmine tea is quite popular in daily consumption and beverage industry, and scenting quality and synthetic artificial oil are crucial issues of its quality control. The headspace volatile profiles of jasmine tea samples were analyzed by headspace-solid phase microextraction (HSSPME)coupled with GC-MS. Twenty-nine volatile compounds were determined as ‘common components’ that should exist in jasmine scented teas. Potential correlation was discovered between quality grade of jasmine tea and the ratio of peak area percentage of α-farnesene, (Z)-3-hexenyl benzoate, methyl anthranilate, and indole to that of linalool. This ratio was denoted as ‘jasmine tea flavor’ (JIF) index,a novel index for quality evaluation of jasmine tea. JTF index and common components could provide a good identification of well-scented, poor-scented, and not-scented jasmine teas. Moreover, carrier compounds might be a clear evidence for identifying fake jasmine teas that were added with synthetic fragrance oil.
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