Tea Break Research Articles

Analysis of the Influence of Brand Image, Price, and Digital Marketing on Purchasing Decisions in Tea Break Consumer

Analysis of the Influence of Brand Image, Price, and Digital Marketing on Purchasing Decisions in Tea Break Consumer

Challenge yourself and enjoy math: Tea break with Richard Bamler

Challenge yourself and enjoy math: Tea break with Richard Bamler

Why machines can never replace humans: Tea break with Michael Jordan

Why machines can never replace humans: Tea break with Michael Jordan

Pengaruh Experiential Marketing dan Physical Evidence terhadap Loyalitas Konsumen Kafe Tea Break Kota Bima

This research was conducted with the aim of knowing and analyzing the effect of experiential marketing and physical evidence on consumer loyalty at the Bima City Tea Break Cafe. This type of research is associative. The research instrument used in this study was a questionnaire with a Likert scale. The population used in this research is all Tea Break consumers in Bima City whose exact number is not known, so the number of samples used is 50 people. The sampling technique used was a non-random sampling technique with a purposive sampling method. Data collection techniques used are observation, questionnaires or questionnaires and literature study. Data analysis techniques used validity test, reliability test, classical assumption test (normality test, multicollinearity test, heteroscedasticity test and autocorrelation test), followed by multiple linear regression analysis, multiple correlation coefficients, t test and f test. The results showed that Experiential marketing and physical evidence did not have a significant effect simultaneously on the Bima City Tea Break Café.

Dietary advice in diabetes mellitus.

Dietary advice in diabetes mellitus.

Performing communi-tea

The morning tea break performs several useful and evidence-based functions, in providing a space for networking and exchanging information, for building relationships, and for reducing stress. However, in a higher education context predicated on outputs and performance, the time spent in talking to colleagues over a cuppa is often considered a wasteful indulgence, and even harder to organise meaningfully with our post-Covid hybrid patterns of working. In an audit culture, how can the qualitative value of social relations be recognised, cultivated and strengthened, so that we might all benefit from the productivity that inevitably follows? Questions: How do we make space in our week to get to know each other as people? What are the best methods for developing and maintaining a collaborative workplace community for hybrid workers? Is coffee ever an acceptable substitute for tea?

Implementing technology in science teaching – what are the gains?

When new technologies arrive they come with promises to solve our problems. Technology has offered ways to get information faster, to communicate and collaborate synchronously, asynchronously. In our teaching we have crafted online learning modules to affords flexibility for students so that they can engage with our disciplines outside of the confines of physical classrooms. Smart phone technology allows us to ‘google’ information (and misinformation) from anywhere - provided you have a smart device, a WIFI connection and a service provider that covers your location. In short, technologies have allowed us to work faster, and facilitated the expansion of the digital asset realm, and they have served as catalysts for innovation and thinking differently about education. With the adoption of each technological implementation I ask both “what are the gains?” and “what are we losing?”. I offer my reflections on three technologies.
 Email: When I first started as an associate lecturer there was time to have a tea break in a tearoom. Email – now so ubiquitous - replaced the ‘memo’. Something that was implemented for efficient communication has become overtly time consuming and administratively burdensome. The need for rich free-flowing incidental conversation in academia remains but the spaces in time to have these conversations has vanished. On balance: initially a gain, more recently a loss.
 
 Internet: The WorldWide Web started to gained traction in higher education in the mid-late 1990s. Teaching became ‘blended’ as many of us starting to create digital learning resources for our students in ‘flexible’ learning environments. Hours were invested in converting analogue images and sound to digital assets. Analogue assessments were changed to fit the digital environment. Having students record their observations in scientific drawings was problematic. With Web 2.0 (~ 2000) came rise of Learning Management Systems and it became easier to create, deliver and manage online quizzes. Scrutinising how students interacted with online resources became popular. Twenty years on and I rely on the online environment to teach, however I still cling to face-to-face teaching as I crave the conversations I have in class. On balance: undecided.
 mApps: In 2012 I partnered with an undergraduate student and professional staff on a mApp – CampusFlora; we hit the AppStore in 2013 (Author et al., 2014). Designing an app in partnership with students (aligned with students-as-partners approach Healey et al., 2014) allowed us to become ‘collaborators’ rather thana ‘students’ and ‘staff’ (Author et al., 2019). Here, technology acted as a collaboration catalyst shifted from academic-led learning design to student-staff co-design. On balance: a gain.
 Developing digital literacy in our students is important - not just being able to use technology, but by contributing to resource creation. Co-creating with students is now where I like to spend my time.

Culturally tailored DSMES: A new key for South Asian patients with Type 2 Diabetes Mellitus

South Asians have an exceptionally high risk for developing Type 2 diabetes mellitus. It is very challenging for healthcare providers to successfully manage diabetes and control glucose levels at target due to the unique lifestyle of the South Asian population. Culturally tailored diabetes self-management education and support (DSMES) can be more effective in guiding South Asian patients with Type 2 diabetes. Unique considerations to address lifestyle modification for South Asians include a diet that typically consists of a high carbohydrate to lipids/proteins ratio, preference for high glucose index fruits, regular intake of traditional sweets or desserts, late afternoon tea break followed by late dinner, lack of vigorous exercise (yoga or walking being the preferred activity), lack of DSMES knowledge and skills, and poor access to culturally appropriate resources for diabetes care. We present a 38-year-old male diagnosed with diabetes four years ago who showed poor glucose control before our intervention. Our interventions included education on the importance of blood glucose monitoring, exercise, and diet. Based on our experience with this case, we propose the following recommendations for a tailored approach to DSMES for South Asian patients with Type 2 diabetes: make appropriate dietary changes (decrease total daily caloric intake, decrease the percentage of carbohydrates, addlow glucose index fruits and vegetables, avoid late afternoon tea breaks, eat dinner before 8 PM); incorporate appropriate daily physical activity; and monitor blood glucose daily for prompt feedback.

No gimmicks or empty gestures: The well-being support staff really need

Tea tents are no use if you can’t take a tea break; initiatives should start with the essentials

Performing community: an online tea break as a radical act

Performing community: an online tea break as a radical act

Investigating the relative merits of using a mixed reality context for measuring affective response and predicting tea break snack choice

Sensory evaluation for the investigation of food consumption is often conducted in a controlled laboratory environment, which does not reflect consumption behaviour in real world. Here, we compared the effect of consumption setting (traditional sensory booth, mixed reality projection café, and a café) on consumer affective responses, and to investigate the effectiveness of using Microsoft HoloLens technology, an Augmented Mixed Reality device, as an ecologically valid alternative to natural consumption eating for sensory evaluation. Participant [(n=120): 86 females/34 males, aged 18-65years] affective response (overall liking, attribute liking, emotional response, and snack choice) towards two commercially available tea break snacks (caramel slice and chocolate digestive biscuit) was assessed in three different consumption settings using a balanced crossover design. There were no significant differences for most affective ratings between data obtained from the HoloLens evoked café and real café (p≥0.10), suggesting that mixed reality could provide an ecologically valid context for consumer research. However, response differences were observed between these two contexts and the sensory booths. For example, interested, joy, enthusiastic emotion terms were rated slightly higher in the evoked café in comparison to the booth context and slightly higher emotional engagement was observed for joy in the café compared to the booths (all p<.10). This study highlights key considerations for deciding where consumer testing should be conducted and the importance of using a combination of overall liking, attribute liking and emotional response to obtain data representative of real-world environments in consumer studies.

Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks

Emotional response is dependent on context and the individual. Increasingly consumer scientists are collecting emotional response data as it gives deeper insights over liking concerning engagement with food products. This research investigated the impact of context on consumer emotional response to tea-break snacks across different context including the use of mixed-reality. It also aimed to determine if consumers can be segmented according to their patterns of emotional response as opposed to liking. Consumers (n = 120) evaluated two tea-break snacks across three different contexts (sensory booth, evoked mixed-reality café, real life café) using a rate-all-that-apply EsSense 25 questionnaire. Cluster analysis reduced the 25 emotional terms to a more manageable nine categories of emotional response for data analysis. Using those categories, three emotion-based segments of tea-break snack consumers were identified. One emotionally disengaged, and two positively engaged but at different levels of intensity and for different attributes. For most consumers, mixed-reality evoked similar emotional responses and discrimination between the snacks as the real café suggesting it is a useful technique for evaluating ecologically valid consumer response. Responses in the sensory booths were different. This, suggests including context in consumer emotional response data collection is important. Furthermore, this research suggests that researchers should consider including context within consumer testing that involves emotional response and that mixed-reality serves as a promising approach to do this. It also highlights that average consumer emotional responses are unlikely to be representative and that segmenting consumers according to their emotional response will reveal deeper insights into product response.

Preface of ISMEVD 2019

Research and Community Service Unit Politeknik ATI Makassar is proud to present The 2019 International Scientific Meeting on Engineering and Its Vocational Education (ISMEVD) 2019 held on 31 October 2019. The event was also attended by Director of Politeknik ATI Makassar Ir. Amrin Rapi, ST., MT., Assistant Director I Windi Mudriadi, ST., MT., Assistant Director II Herlina Rahim, ST., M.Sc., and Assistant Director III Ir. Muhammad Basri, MM. This event was also attended by Head of Research and Service Unit, Merla Madjid, SS., M.Hum., Head of Professional Certification Unit Dr. Sariwahyuni, SP. M.Sc., Head of Teaching Factory Dr. Eng. Abdul Nasser Arifin, ST., M. Eng., Head of Business Incubator Widya Hastuti A., S.Si.T., MM., Ph.D., Head of Internal Quality Assurance Unit Drs. Haruddin. MM, as well as the academic community, lecturers, and researchers from polytechnic, other Ministry of Industry work units, and more than 100 participants and seminar invitations. The event was opened by the master ceremony and continued with the report of the committee chairman Dr. Eng. Abdul Nasser Arifin, ST., Men, followed by welcome and introduction for invited participants, guest speakers, and seminar participants from the Director of Polytechnics ATI, Ir. Amrin Rapi, MT. Dr.Ir. H. Masjono, M. Eng., Head of Quality Assurance and the moderator of the event, then gave insights on the theme of this seminar. The main event of the seminar was speeches from guest speakers. The first speaker was Prof. Dr. Isa Setiyasah Toha, M.Sc., who has gladly accepted the committee’s invitation to become one of the main speakers at this seminar. He is a Professor of ITB Industrial Engineering and currently serves as Director of Politeknik Industri Logam Morowali and an academic senate member of Institut Teknologi Nasional Bandung. Currently, he is also an editor/reviewer in the ITENAS journal, ITS technology journal, Gema Teknik UNS, and ITB industry engineering and management journal. In his speech, he emphasized the role of a polytechnic in process technology. He discussed how to increase the role of engineering technology education in polytechnics, especially in the field of process technology, materials, and process engineering technology. After the tea break, the event continued with the second guest speaker, Prof. Kuan Yew Wong. He is a professor of Industrial Engineering and leads the Industrial and Systems Engineering Research Group at the Faculty of Engineering, Universiti Teknologi Malaysia (UTM), and working in close collaboration with industries and other stakeholders to develop and implement solutions for operational improvement. Prof. Wong discusses his research on the development of an integrated sustainability assessment method for the food manufacturing industry.All the expert talks were quite engaging, and knowledge filled. The participants were actively involved and appreciative of the quality of the expert sessions delivered.Merla Madjid, SS. M.HumChair - ISMEVD 2019Department of Agro-Industry Manufacturing EngineeringUPPM Politeknik ATI Makassar, Indonesia

Runaway Hollywood: Internationalizing Postwar Production and Location Shooting by Daniel Steinhart (review)

Reviewed by: Runaway Hollywood: Internationalizing Postwar Production and Location Shooting by Daniel Steinhart Kallan Benjamin Steinhart, Daniel. Runaway Hollywood: Internationalizing Postwar Production and Location Shooting. Oakland, CA: University of California Press, 2019. In Runaway Hollywood: Internationalizing Postwar Production and Location Shooting, Daniel Steinhart historicizes Hollywood’s current globalized filmmaking practices by offering a detailed historical study of post–World War II Hollywood’s overseas production. Focusing on the late 1940s to early 1960s, Steinhart combines archival research with formal visual analysis to argue that multiple and multifaceted issues—political, economic, geographical, logistical, stylistic, technical, and interpersonal—shaped postwar overseas (that is, “runaway”) production. Any readers who assume that exploitative economic aims alone can account for Hollywood’s shift into overseas production will come away from Steinhart’s study convinced of the more complicated and intersecting forces at play. He argues that “Hollywood’s global power…was at once accommodating and assertive” and offers persuasive examples of the trade-offs involved in intercultural exchanges of talent and craft. Though firmly rooted in the postwar period, Steinhart frames his study in terms of current production practices, suggesting that “[i]n the end, this is a story that helps provide some perspective on the globalized world of today” (20). The book is organized into three sections. The first covers the cultural and industrial contexts surrounding postwar production and explores the complex mix of incentives that lured Hollywood filmmakers overseas. In line with other scholarship, Steinhart shows that access to frozen funds, foreign subsidies, and inexpensive labor enticed Hollywood filmmakers to shoot their films abroad. However, he takes his analysis beyond economic factors to explore filmmakers’ creative motives, particularly their desire to achieve greater realism through authentic foreign location shoots as postwar audiences grew savvier about recognizing Hollywood backlot versions of foreign locales. Steinhart also presents a case study in each section; he first looks at Moby Dick (1956) and unearths the intertwined creative, political, and economic incentives that lead director John Huston to shoot the film in several foreign countries and out at sea. “There’s nothing that compares with the fury of a real storm at sea,” said Huston, as quoted by Steinhart, but he was also taking advantage of a tax exemption for Americans working abroad and avoiding domestic red-baiting hysteria (58). After establishing the industrial, cultural, and economic contexts surrounding Hollywood’s expansion of overseas production, Steinhart uses the book’s second section to describe the actual experience of shooting in a foreign country for filmmakers and below-the-line crew. Anecdotes about American filmmakers adjusting to European production cultures are a highlight; for example, director Vincent Sherman was bewildered by the union-sanctioned twice daily tea breaks he encountered in the UK: “He wrote to studio head Jack Warner in Burbank: ‘Just as we were ready to shoot—came a tea break. This meant that everybody, from the electricians way up high on down—had to stop to get tea!!’” (114). In addition to British teatime (and leisurely Italian morning coffees), runaway productions faced challenges related to infrastructure, equipment, technology, and, importantly for Steinhart, personnel. He writes: “the interchange of people and practices was itself a new production challenge” (94). This exchange of methods between Hollywood filmmakers and local crews is central to Steinhart’s argument. “In going abroad to shoot motion pictures in these countries, Hollywood filmmakers encountered some production practices that resonated with the industry’s way of making movies and other diverging methods. I contend that this encounter wasn’t so much transnational as it was transcultural.” While he allows that scholarship on transnationalism in film studies [End Page 84] “has generated rich insights into the migration of filmmakers, the distribution patterns of films, and the contested identity of national cinemas,” Steinhart's own transcultural approach suggests that Hollywood norms, rather than national identity, most influenced filmmakers’ work abroad (15). At the same time, Hollywood crews absorbed local production cultures, and foreign settings guided filmmaking choices. Runaway productions thus involved a constant give-and-take between opposing forces—between imposing Hollywood methods and adapting to local norms, but also between condescending to “‘native’ casts and crews” and appreciating the skills of local craftspeople, taking advantage...

Preface

SVKM's NMIMS, Mukesh Patel School of Technology Management and Engineering, Shirpur Campus proudly hosted the second "International Conference on Emerging trends in Manufacturing, Engines and Modelling" from 23rd -24th December, 2019. It was jointly organized by the Department of Mechanical Engineering, MPSTME Shirpur Campus and Mumbai. The inaugural function of the conference was enlightened by the august presence of Mr. Ashutosh Pandey - MD and CEO, Mahindra First Choice Wheels as the Chief Guest, Dr. K.B. Patil - Director of SVKM's NMIMS, Dhule Campus as the Guest of Honour, Dr. R S Gaud- Director MPTP Shirpur Campus, Dr. Nikhlesh Kumar Sharma- Director (Engineering) & Chairman ICEMEM 2019, Dr. K. K. Gupta Co-Chairman ICEMEM 2019, Dr. Gowri Sankara Rao- Dean(SAST), Dr Narayan Chandak- Associate Dean, Dr Basant Kumar Mohanty Associate Dean (Research), Dr Ashwini Deshpande - Associate Dean (SPTM), Shri Rahul Dande- Chief Accountant and Administration, Dr Rakesh Choudhari- Head (Mechanical), Shri Rajeev Dalal- Deputy Registrar, All HOD's, Faculty members and more than 100 participants. The inaugural function commenced with the customary felicitation of the guests followed by the Saraswati Vandana. Dr. Nikhlesh Kumar Sharma, Director (Engineering Programs), MPSTME presented the welcome note to the guests, invited speakers, delegates and the participants. Dr. K.K. Gupta - Co-Chairman of the Conference briefed about the theme of the conference and presented the salient features of the event and expectations from them. Dr. R.S Gaud, Director, MPTP, Shirpur Campus introduced the audience about the legacy of SVKM's NMIMS and the laurels brought by the campus at various levels. His speech was followed by the address of Dr. K.B. Patil. He had been the Vice-Chancellor of North Maharashtra University, Jalgaon. The audience were fortunate to gain his insights on engineering education and employability in general which represented his vast experience in the field of education and academic administration. The last but the most awaited address was delivered by Mr. Ashutosh Pandey who had graciously accepted the invitation of the organizing committee to be the Chief Guest of the inaugural function. A civil engineering graduate with an MBA from FMS, Delhi, Mr. Pandey pointed out the need for developing multiple skills. He highlighted the current trends in the job market and discussed about the capabilities sought after by the employers. An important take-away from his address is the fact that technology environment is constantly getting disrupted and therefore everyone has to be on their toes to withstand the corresponding challenges. The address was truly captivating and thought provoking. The ceremony culminated with the vote of thanks proposed by Prof. M. Ramachandran, Convenor ICEMEM 2019 followed by the tea break. The keynote sessions on the first day were divided into two segments.

Preface

As one of the seminars of 2019 International Academic Exchange Conference on Science and Technology Innovation, the International Conference on Energy, Power and Mechanical Engineering (EPME 2019) was successfully held in Guangzhou, China on December 20-22, 2019. Thanks to all participants for their enthusiastic attendance, we all had a productive conference and enjoyed three wonderful days in Guangzhou.We are honored to invite Prof. David Bassir from French University of Technology as the conference Chairman. During the conference, Chairman David Bassir first had a opening speech to welcome all scholars and attendees, then he also gave a keynote speech on his research on drones, aka unmanned aerial vehicles (UAVs). Followed by Prof. Bassir’s wonderful talk, we had Dr. Dae-Eun Kim from Yonsei University to present his insightful speech on machine friction and tribology. Finally, we had Prof. Longsheng Lu from School of Mechanical and Automotive Engineering, South China University of Technology to perform his speech on mechanism engineering. Heated Q&A was held after the keynote speeches. Even during the tea break, scholars continued to discuss these topics, forming a lively and strong academic vibe on site.List of Chairman of the Seminar, Speaker at the seminar, Academic Committee are available in this pdf.

What a Perfect Kebab Tastes Like

What a Perfect Kebab Tastes Like Paul Mitchell (bio) Lipo's souva van was white with red, green, and blue lightbulbs flashing all round the window. It lured us in. And so did Lipo. Tall with black shiny hair, in a greased-up powder-blue coat, he stood next to his rotisserie cooking souvas, kebabs, hamburgers, chicken rolls, dimmies, chips; whatever hot stuff you wanted. Kebabs were the standout. He piled on the meat, but he didn't put so much garlic sauce on that the bottom of your paper bag got wet and all the lettuce fell through. We hassled Lipo because he didn't have a mo. What's a Lebbo doing without a mo? And then there was his name. When he first turned up and plonked his van in the empty carwash yard across the road from the plant, we saw "Lipo's Kebabs" in blue letters above the window and didn't know how to pronounce his name. I thought Lippo, as in lippy, as my missus called her lipstick. George Callan, expert on everything, he reckoned it was Leap-o, as in jumping around. One night on dinner break, which on night shift is three in the morning, I asked straight out. "Howdya say ya name, mate?" He gave me my change and smiled, which always looked a bit wrong with his one front tooth missing and his face always five o'clock shadow. "It is Lie-poh. What you think?" "Liepoh. Yeah, it's all right, mate. It's a name." "No, I mean, what you think it is?" "Oh, right, yeah ... I thought it was Lippo." Lipo laughed. "Toldja ya fucked up!" George was standing next to me, wallet open. "Lippo! My wife wear!" Lipo said. "They can't get enough of that shit," I said, opening my kebab bag. Smelled hearty. "My wife, she work at airline." I took a bite out of my kebab and talked back with a mouthful. "She a hostie?" "No, a cleaner. All tables." I swallowed chunks of lamb. Tasted so good it was probably illegal. [End Page 400] "Least she's doin' somethin'. My missus, after the boys started their apprenticeships, she just sits around all day. Workin' on the family tree." "Family important," Lipo said, handing a bag of dimmies to one of the kids from the production line. I told Lipo family were important, yep, but they could be expensive when they wanted video games and big-brand sneakers. ________ I'd been working at the plant twenty-four years when Lipo turned up. But you lose track of time. Feels like yesterday the boys were little enough to chuck in the air in the backyard on weekends. Now the three of them are out working, two of them old enough to drive, and only one still at home. They've got bloody dangerous cars if you ask me, with all that extra crap they put in the motors. They do the street drags and I should say something to them, but, Christ, they've gotta have a bit of fun. They all work bloody hard. I'm glad they didn't end up working at the plant. Two on the docks and no night-shift for any of them. Can be rough, nightshift, but I try not to complain. Anyway, I had nothing to complain about compared to Lipo. Christ, what a run he'd had. I could probably get another job, but, shit, Lipo parked near us as a last resort. I got to talking to him most nights. I'd never been much of a natterer, but Barb was a stick in the mud at home, family tree and not much else, so I suppose I was up for a yarn. I nicked off to Lipo's a bit before the tea break so there weren't too many other blokes around. I could have a good old chinwag. Lipo started giving me this Lebbo Greek sort of coffee, no charge. Tasted like engine oil but I had a go. "You like?" "It's good, mate," I said the first time I drank it, trying not to spit it out...

DHA-enriched re-esterified triacylglycerol fish oil supplementation and oily fish consumption enhance red blood n-3 fatty acid index in Omani pre-adolescent schoolchildren

Dietary habits of Omani population particularly of children and young adults have changed significantly. Consumption of imported calorie-dense foods, vegetable oils, milled and polished grains and carbonated beverages have become the norm. Concomitantly, there has been an exponential increase in the prevalence of non-communicable diseases. The impact of the westernisation of eating habits on children has not been evaluated. We have investigated blood fatty acid profile of male (n = 125) and female (n = 160) children aged 9 and 10 (9.8 ± 0.4) years enrolled from three state-funded schools. The schools, which are homogenous with respect to socio-economic background of their pupils, were randomised into fish oil (n = 98), oily fish (n = 82) or control (n = 105) group. Subsequently, the children were given during morning tea break for 12 weeks: 1. DHA-enriched re-esterified triacylglycerol fish oil capsule with cheese/salad sandwich (fish oil group), 2. Lightly grilled oily fish with salad (fish group) or 3. Cheese/salad sandwich (control group). At baseline, the males had higher myristic, palmitic and oleic and lower adrenic acids than the females (p < 0.05). There was no difference in n-3 fatty acid index (4.86 ± 1.95 vs. 5.12 ± 1.67, p > 0.05) or AA (14.6 ± 1.9 vs. 14.9 ± 1.8, p > 0.05) between the genders. There was no difference in any of the fatty acids between the three groups at baseline. Post-intervention, the oily fish group had lower n-3 fatty acid index (EPA + DHA, 6.03 ± 1.39 vs. 6.60 ± 1.63, p < 0.05) and higher AA (15.2 ± 1.8 vs. 13.7 ± 2.0, p = 0.0001) and n-3 DPA (1.40 ± 0.27 vs. 1.07 ± 0.22, p = 0.0001) compared with those who received fish oil capsules. In both the fish oil and oily fish groups, fatty acid index correlated positively with AA (r = 0.394, p = 0.0001; r = 0.231, p = 0.038) and negatively with total saturated (r = - 0.816, p = 0.0001; r = - 0.439, p = 0.0001) and total mono-unsaturated (r = - 0.431, p = 0.0001; r = - 0.231, p = 0.037) fatty acids. Although seafood is an integral part of traditional Omani cuisine the children had a low level of n-3 fatty acids index. There is a need to address this nutritional insufficiency through school feeding programme, targeted intervention with n-3 fatty acid enriched food products and/or family education programme.

Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger

Sensory evaluation, GC–MS and omission test were used to characterize aromas of noninstant Oolong tea (NIOT), original instant Oolong tea (OIOT) and its counterparts treated by two enzyme extracts from Aspergillus niger. The results showed that OIOT had stronger sweet, fruity, and roasted notes, but weaker grass and floral notes than NIOT. After treated by the crude enzymes extracted from the fermented broth from tea waste (TW) medium, the treated-OIOT had an improved aroma similar to that of NIOT, due to the increases of 2-pentyl-furan and 3-cis-hexen-1-ol. In comparison, after the treatment of crude enzymes from wheat bran and orange peel (WBOP) medium, the treated-OIOT showed significantly aroma difference from NIOT and OIOT, which was attributed to the increases of 3-cis-hexen-1-ol, γ-terpinene, and β-trans-farnesene. These results revealed that the original aroma of OIOT could be effectively modified and improved by the enzyme extracts, particularly by that from the TW medium. Practical applications Tea is one of the most popular beverages all over the world. Instant tea is an important tea product that is processed from teas by extraction, concentration and drying. Instant tea is more convenient than teas for industrially producing tea foods such as tea beverage, tea break, and tea ice cream. However, the aroma profile of instant tea is always inferior to those of the original unprocessed noninstant teas, because the characteristic aroma of the original unprocessed tea could undergo significant changes during the preparation of instant tea. The present manuscript shows two enzyme extracts from Aspergillus niger could improve the aroma of instant Oolong tea, providing interesting information to promote the aroma of instant tea via enzymatic treatments, which may help to develop effective approaches to enhancing the quality of instant teas.

Different rules for staff.

In response to your story about working long shifts without a break, food or a glass of water (news, 25 January), we used to have 'hydration stations' to keep our water bottles in. However, last year the matron removed them and gave us an extra 10-minute tea break.