High-Q multiple Fano resonances with near-unity modulation depth governed by nonradiative modes in all-dielectric terahertz metasurfaces.

Reducing radiative losses for a high quality factor resonance based on the concept of nonradiative states including anapole mode and bound states in the continuum mode has been attracting extensive attention. However, a high quality factor resonance is obtained at the expense of its modulation depth. Here, an asymmetric metasurfaces structure consisted of silicon double D-shaped resonator arrays that can support both an anapole mode and two bound states in the continuum modes in terahertz band is proposed, which has not only ultrahigh quality factor but also near-unity modulation depth. A resonance derived from anapole mode with stronger electromagnetic field enhancement and higher quality factor can be achieved by increasing the gap of resonator. Meanwhile, two Fano resonances governed by bound states in the continuum modes can be identified, and their quality factors can be easily tailored by controlling the asymmetry of resonator. Such an all-dielectric metasurfaces structure may give access to the development of the terahertz sensors, filters, and modulators.

Monitoring the baking quality of Tieguanyin via electronic nose combined with GC-MS.

Roasting is extremely important for Tieguanyin oolong tea production because it strongly affects its chemical composition and sensory quality. In addition, there were significant differences in the preference for roasted tea among different people. However, the effect of roasting degree on the aroma characteristics and flavor quality of Tieguanyin tea is still unclear. To further study this, an electronic nose combined with gas chromatography-mass spectrometry (GC-MS) was used to monitor the baking process of Tieguanyin. The physicochemical indexes, sensory quality, and odor characteristics of the tea leaves subjected to different roasting conditions were measured. The increase in the roasting degree caused a decrease in the amount of taste substances such as tea polyphenols, catechins, and amino acids and a sharp increase in the phenol to ammonia ratio. Sensory evaluation results showed that moderate roasting could help improve the quality of the tea leaves. The results obtained using the electronic nose and GC-MS showed that there were substantial differences in the volatile substances, and 103 flavor compounds were highly correlated with the aroma characteristics of roasted tea with different roasting degrees. In addition, the electronic nose combined with various classification models could better distinguish tea leaves with different roasting degrees. Among them, the accuracy of the RF training set and prediction set reached>98.44%. The results of this study will aid in comprehensively monitoring the effects of the baking process on the flavor, chemical composition, and aroma of Tieguanyin as well as in distinguishing Tieguanyin tea leaves with different qualities.