K
Kunbo Wang
Researcher at Hunan Agricultural University
Publications - 30
Citations - 907
Kunbo Wang is an academic researcher from Hunan Agricultural University. The author has contributed to research in topics: Camellia sinensis & Theaflavin. The author has an hindex of 12, co-authored 28 publications receiving 464 citations.
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Microbial bioconversion of the chemical components in dark tea.
Mingzhi Zhu,Na Li,Fang Zhou,Jian Ouyang,Dan-min Lu,Wei Xu,Juan Li,Haiyan Lin,Zhang Zhang,Jianbo Xiao,Kunbo Wang,Jianan Huang,Zhonghua Liu,Jian-Lin Wu +13 more
TL;DR: An overview of the most recent advances in the knowledge of the microbial bioconversion of the chemical components indark tea, including the chemical composition of dark tea, microbial community composition and dynamics during the fermentation process, and the role of microorganisms in biotransformation of chemical constituents is provided.
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Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer
Kunbo Wang,Fang Liu,Zhonghua Liu,Jianan Huang,Zhongxi Xu,Yinhua Li,Jinhua Chen,Yushun Gong,Xinghe Yang +8 more
TL;DR: Wang et al. as discussed by the authors found that green tea contained the highest concentrations of total catechins, (−)-epicatechin gallate (ECG) and (−-epigallocatechin gallates (EGCG), while oolong teas were the most abundant among these five types of teas.
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Fungal community succession and major components change during manufacturing process of Fu brick tea
Qin Li,Jianan Huang,Yongdi Li,Yiyang Zhang,Yu Luo,Yuan Chen,Haiyan Lin,Kunbo Wang,Zhonghua Liu +8 more
TL;DR: This study revealed fungal succession, metabolite changes and their relationships, provided new insights into the mechanisms for manufacturing process of Fu brick tea.
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Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process.
Qin Li,Youlan Jin,Rong-Gang Jiang,Yongquan Xu,Yiyang Zhang,Yu Luo,Jianan Huang,Kunbo Wang,Zhonghua Liu +8 more
TL;DR: Overall, these findings provided a more comprehensive understanding of the formation of the sensory characteristics in Fu brick tea during the manufacturing process.
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Analysis of chemical components in oolong tea in relation to perceived quality.
Kunbo Wang,Fang Liu,Zhonghua Liu,Jianan Huang,Zhongxi Xu,Yinhua Li,Jinhua Chen,Yushun Gong,Xinghe Yang +8 more
TL;DR: In this article, the properties of oolong tea and their correlation with perceived quality score given by a tea-tasting panel were analyzed. And the authors showed that the perceived taste score and TQS positively correlated with the concentration of total free amino acid (r = 0.514, 0.694, P < 0.01) and theanine (r ≥ 0.5% probability).