{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T12:38:16Z","timestamp":1791895096742,"version":"4.3.4"},"reference-count":23,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2018,5,28]],"date-time":"2018-05-28T00:00:00Z","timestamp":1527465600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100005196","name":"Chinese Academy of Agricultural Sciences","doi-asserted-by":"publisher","award":["CAAS\u2010ASTIP\u2010TRICAAS"],"award-info":[{"award-number":["CAAS\u2010ASTIP\u2010TRICAAS"]}],"id":[{"id":"10.13039\/501100005196","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010038","name":"Earmarked Fund for China Agriculture Research System","doi-asserted-by":"publisher","award":["CARS\u201023"],"award-info":[{"award-number":["CARS\u201023"]}],"id":[{"id":"10.13039\/501100010038","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2018,6]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>In this study, a Box\u2013Behnken design was used to explore the effect of a new technology on green tea fragrance improvement and to optimize fragrance\u2010improving with a bilayer far\u2010infrared fragrance\u2010improving machine with temperature and humidity control. Based on the results of previous single\u2010factor experiments, the main biochemical composition and sensory evaluation scores of the fragrance\u2010improved samples were used as investigation indices. The new fragrance\u2010improving technology was compared with the traditional far\u2010infrared fragrance\u2010improving process, roller pot fragrance improvement, and hot air rotary fragrance improvement. The results show that the optimal parameter combination of the new technology consists of a temperature of 128.00 \u00b0C, relative humidity of 70.00 g\/h, and transmission speed of 435.00 r\/min. With these process parameters, the amino acids, tea polyphenols, flavonoids, soluble sugar, catechins, and caffeine in the fragrance\u2010improved samples reached 3.86%, 32.29%, 5.59%, 4.45%, 8.97%, and 2.75%, respectively. The quality material weight value was 11.72%. The shape, color, taste, and aroma of the fragrance\u2010improved samples made using these parameters were found to be best, with a sensory quality score of 87.40, which is significantly higher than that of other fragrance\u2010improving methods. The energy consumption was 0.19 RMB\/kg, which was reduced by more than 50% compared with the other methods, and the production efficiency was more than 30% higher than the traditional methods. This new far\u2010infrared fragrance\u2010improving technology overcomes the yellowish and grayish color of fragrance\u2010improved tea samples that is caused by the traditional fragrance\u2010improving approach, and will provide technical guidance for actual green tea production.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Our proposed approach innovatively integrates humidity and rotational speed as factors for fragrance improvement in Chinese tea process. The findings of this work provide new technical for fragrance improvement processes.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14130","type":"journal-article","created":{"date-parts":[[2018,5,28]],"date-time":"2018-05-28T06:50:11Z","timestamp":1527490211000},"page":"1668-1675","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Far\u2010Infrared Optimization of the Fragrance\u2010Improving Process with Temperature and Humidity Control for Green Tea"],"prefix":"10.1111","volume":"83","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1591-6794","authenticated-orcid":false,"given":"Jin\u2010Jie","family":"Hua","sequence":"first","affiliation":[{"name":"Key Laboratory of Tea Processing Engineer of Zhejiang Province, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Tea Research Inst. Chinese Academy of Agricultural Sciences  9 Meiling South Road Hangzhou Zhejiang 310008 P.R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hai\u2010Bo","family":"Yuan","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Processing Engineer of Zhejiang Province, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Tea Research Inst. Chinese Academy of Agricultural Sciences  9 Meiling South Road Hangzhou Zhejiang 310008 P.R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu\u2010Liang","family":"Deng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Processing Engineer of Zhejiang Province, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Tea Research Inst. Chinese Academy of Agricultural Sciences  9 Meiling South Road Hangzhou Zhejiang 310008 P.R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yong\u2010Wen","family":"Jiang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Processing Engineer of Zhejiang Province, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Tea Research Inst. Chinese Academy of Agricultural Sciences  9 Meiling South Road Hangzhou Zhejiang 310008 P.R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jin\u2010Jin","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Processing Engineer of Zhejiang Province, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Tea Research Inst. Chinese Academy of Agricultural Sciences  9 Meiling South Road Hangzhou Zhejiang 310008 P.R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chun\u2010Wang","family":"Dong","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Processing Engineer of Zhejiang Province, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Tea Research Inst. Chinese Academy of Agricultural Sciences  9 Meiling South Road Hangzhou Zhejiang 310008 P.R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jia","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Processing Engineer of Zhejiang Province, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Tea Research Inst. Chinese Academy of Agricultural Sciences  9 Meiling South Road Hangzhou Zhejiang 310008 P.R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2018,5,28]]},"reference":[{"key":"e_1_2_9_2_1","first-page":"19","article-title":"A preliminary study on the main variation of leaf temperature in the process of Guizhou flat tea aroma\u2010improving","volume":"2","author":"Cui X. X.","year":"2010","journal-title":"Tea Science Technology"},{"issue":"4","key":"e_1_2_9_3_1","first-page":"336","article-title":"Application research of calm\u2010holding temperature\u2010far infrared technology for green tea processing","volume":"33","author":"Deng Y. L.","year":"2013","journal-title":"Journal of Tea Science"},{"issue":"4","key":"e_1_2_9_4_1","first-page":"71","article-title":"The effect of different aroma\u2010improving temperature on the quality of Jinlong Meiren Tea","volume":"2014","author":"Feng H. 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