Results 11 to 20 of about 577,492 (298)

Effects of Key Components on the Antioxidant Activity of Black Tea

Foods, 2023
Many components (such as tea polyphenols, catechins, theaflavins, theasinensins, thearubigins, flavonoids, gallic acid, etc.) in black tea have antioxidant activities.
Weiwei Wang, Ting Le, Wei Wang, Luting Yu, Lijuan Yang, Heyuan Jiang   +5 more
doaj   +1 more source

Flavor of Black Tea [PDF]

Agricultural and Biological Chemistry, 1965
The neutral fraction of the essential oils from three kinds of black tea (same samples as described in the previous paper,1) i.e., Assam, Shan and Benihomare) was separated into carbonyl and carbonyl-free fractions and analysed by gas chromatography. On the basis of relative retentions and aroma of effluents with the references of the chromatographic ...
Akio Kobayashi, Hisako Sato, Ryoko Arikawa, Tei Yamanishi   +3 more
  +5 more sources

The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica

Horticulturae, 2023
Black tea is frequently consumed worldwide and is renowned for having a distinctive scent. The volatile chemicals in tea are responsible for its aroma, which is important for sensory quality.
Asma Parveen, Chun-Yin Qin, Feng Zhou, Guoping Lai, Piaopiao Long, Mengting Zhu, Jiaping Ke, Liang Zhang   +7 more
doaj   +1 more source

Aged black tea alleviates constipation in mice by modulating intestinal neurotransmitters and decreasing AQP3 and AQP9 expression

Food & Nutrition Research, 2023
Background: Black tea is fully fermented tea with abundant functional components that benefit the gastrointestinal tract. But whether black tea extract relieves constipation is unknown.
Yu Wu, Qiuhua Li, Junxi Cao, Fenling Fan, Lishe Gan, Rihui Wu, Jingwei Jin, Ruohong Chen, Lingli Sun, Zhenbiao Zhang, Xingfei Lai, Wing-Leung Wong, Shili Sun, Dongli Li   +13 more
doaj   +1 more source

Association between consumption of black tea and iron status in adult Africans in the North West Province: The THUSA study [PDF]

, 2008
The association between black tea consumption and iron status was investigated in a sample of African adults participating in the cross-sectional THUSA (Transition and Health during Urbanization of South Africans) study in the North West Province, South ...
Boonstra, A., Hoekstra, T., Hogenkamp, P.S., Jerling, J.C., MacIntyre, U.E.   +4 more
core   +10 more sources

Effect of Leaf Grade on Taste and Aroma of Shaken Hunan Black Tea

Foods, 2023
Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity.
Kuofei Wang, Yangbo Xiao, Nianci Xie, Hao Xu, Saijun Li, Changwei Liu, Jianan Huang, Shuguang Zhang, Zhonghua Liu, Xia Yin   +9 more
doaj   +1 more source

Research on the Suitability of Teas Made from Fresh Tea Leaves of Purple Tea

Shipin gongye ke-ji, 2022
Three purple tea varieties (lines), namely Hongye-1, Hongye-2, Danfei in different seasons as test materials, were made into green tea, white tea and black tea.
Qiushuang WANG, Bingbing CAO, Qing WANG, Dandan QIN, Chendong PAN, Bo LI, Hongjian LI, Kaixing FANG, Erdong NI, Xiaohui JIANG, Hualing WU   +10 more
doaj   +1 more source

Differentiation of aroma compositions in different regions and special varieties of black tea

浙江大学学报. 农业与生命科学版, 2015
Aroma of tea is an important factor determining the quality. There were many studies on the analysis of different kinds of tea's aroma, but most of them didn't discuss the difference between different teas.
Xu Yuanjun, He Jing, Jia Lingyan, Wu Yuanyuan, Tu Youying   +4 more
doaj   +1 more source

Comparative Analysis of Black Tea Metabolites from Different Origins Based on Extensively Targeted Metabolomics

Shipin gongye ke-ji, 2022
In order to explore the origin differences of black tea metabolites, the metabolites in black tea produced in Fu 'an and Youxi of Fujian province were compared and analyzed by using sensory evaluation method and extensive targeting metabolomic ...
Jiexin LIN, Pengjie WANG, Shan JIN, Naixing YE, Jianfeng HUANG, Tingyu YAN, Deyong ZHENG, Jiangfan YANG   +7 more
doaj   +1 more source

Determination of the chemical composition of tea by chromatographic methods: a review [PDF]

, 2015
Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods.
Combet, Emilie, Nemzer, Boris V., Yashin, Alexandr Ya, Yashin, Yakov I.   +3 more
core   +1 more source