Results 1 to 10 of about 577,492 (298)

Effects of Different Kinds of Fruit Juice on Flavor Quality and Hypoglycemic Activity of Black Tea [PDF]

Foods
At present, the heavy bitter taste, poor flavor quality and low functional activity of summer and autumn tea are the bottleneck problems restricting the low utilization rate of summer and autumn tea resources. The research and development of new products
Hongchun Cui, Yuxiao Mao, Yun Zhao, Weihong Huang, Jianyong Zhang   +4 more
doaj   +2 more sources

Characteristic Aroma and Molecular Sensory Analysis of Black Teas from Different Regions by Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry [PDF]

Shipin Kexue, 2023
In order to investigate the differences in the characteristic aroma of black teas from different regions, the volatile aroma compounds of Keemun black tea, Yichang black tea, Dianhong black tea and Yingde black tea were identified by solid phase ...
ZHENG Fangling, GAN Shiya, ZHAO Lei, CHEN Yingqi, ZHAO Xiaoyi, JIANG Qing, QIU Tong, ZHANG Ying, ZHENG Pengcheng, XIA Tao, DAI Qianying
doaj   +1 more source

Contribution of Stems and Leaves to the Quality of Keemun Black Tea [PDF]

Shipin Kexue, 2023
In order to understand the contribution of stems and leaves to the quality of Keemun black tea, this study analyzed the differences in aroma, taste quality and metabolites among black tea manufactured from tender leaves, tender stems, single buds and ...
ZHOU Hanchen, YANG Jihong, LIU Yaqin, WANG Hui, XU Yujie, HUANG Jianqin, LEI Pandeng
doaj   +1 more source

Analysis of Characteristic Volatile Components of Three Kinds of Black Tea Based on HS-SPME-GC-MS and Multivariate Statistics

Shipin gongye ke-ji, 2023
Headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) combined with multivariate statistical analysis were used to explore the differences in the volatile components of three kinds of black tea, including Keemun
Jia ZHOU, Dan SU, Zhixia WANG, Hongtao REN, Yuan HUANG, Juan YU, Yali LI, Hongjie ZHOU   +7 more
doaj   +1 more source

Analysis of E-nose and GC-MS Combined with Chemometrics Applied to the Aroma Characteristics of High Aroma Black Tea and Traditional Congou Black Tea

Shipin gongye ke-ji, 2022
To investigate the difference in aroma between high aroma black tea and traditional congou black tea, electronic nose and GC-MS were used to investigate the key factors that differentiated the aroma quality of high aroma black tea from traditional congou
Tingyu YAN, Jiexin LIN, Jianxin ZHU, Naixing YE, Shan JIN, Jianfeng HUANG, Pengjie WANG, Qinyao WU, Deyong ZHENG, Jiangfan YANG   +9 more
doaj   +1 more source

Quality Difference Analysis of Meizhan Black Tea and Meizhan White Tea

Shipin gongye ke-ji, 2022
In order to explore the quality differences between Meizhan black tea and Meizhan white tea, Meizhan fresh leaves were used as raw materials to process black tea and white tea, and sensory quality evaluation and physicochemical analysis were carried out.
Yanping LIN, Yibiao HUANG, Bo ZHANG, Jianming ZHANG, Rongbing CHEN   +4 more
doaj   +1 more source

POLA KONSUMSI DAN KOMPONEN YANG DIPERTIMBANGKAN OLEH KONSUMEN TEH HITAM DAN TEH HIJAU DI KECAMATAN PURWOKERTO SELATAN

Sepa, 2023
People consume black tea and green tea with certain characteristics in accordance with their wishes and needs. The rating of the product shows the attitude of the people towards a product as well and also reflects their preferences in spending and ...
Muthia Auralia, Bambang Sumanto, Irene Kartika Eka Wijayanti   +2 more
doaj   +1 more source

Quality Analysis of Traditional and Wild Yunnan Congou Black Tea

Shipin gongye ke-ji, 2023
To reveal the difference of quality between traditional and wild Yunnan Congou black tea, five traditional and wild Yunnan Congou black tea were collected, respectively. Sensory qualities and biochemical components were compared.
Yawen XU, Miao NIU, Na LIU, Liyan HAN, Yanlan HUANG, Xuelei WANG, Xiang YANG, Jiahua LI   +7 more
doaj   +1 more source

Study on the Trend in Microbial Changes during the Fermentation of Black Tea and Its Effect on the Quality

Foods, 2023
The role of tea endophytes in black tea fermentation and their impact on black tea quality remain unclear. We collected fresh leaves of Bixiangzao and Mingfeng tea and processed them into black tea, while testing the biochemical composition of both the ...
Changwei Liu, Haiyan Lin, Kuofei Wang, Zhixu Zhang, Jianan Huang, Zhonghua Liu   +5 more
doaj   +1 more source

Antibacterial test of black tea and green tea combucha against methicilin-resistant Staphylococcus aureus (MRSA)

Jurnal Biologi Udayana, 2022
Kombucha tea has antibacterial activities against Gram-negative, Gram-positive bacteria, and antibiotic resistant bacteria. Methicillin-resistant Staphylococcus aureus (MRSA) is a strain of Staphylococcus aureus bacteria that has resistance to ...
Cyrilla Angelica Andhika Pramesti, Nur Khikmah, Nunung Sulistyani   +2 more
doaj   +1 more source