Reviews of fungi and mycotoxins in Chinese dark tea [PDF]
Frontiers in Microbiology, 2023 The fermentation is the main process to form the unique flavor and health benefits of dark tea. Numerous studies have indicated that the microorganisms play a significant part in the fermentation process of dark tea.
Yao Zou, Zou Yao
exaly +6 more sources
Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea [PDF]
Journal of Advanced ResearchIntroduction: Traditionally, the mechanism of dark tea quality formation has centered on microorganisms, with quality regulated by manipulating microorganisms and their fermentation environment.
Yating Guo +11 more
doaj +6 more sources
Possible Mechanisms of Dark Tea in Cancer Prevention and Management: A Comprehensive Review [PDF]
Nutrients, 2023 Tea is one of the most popular drinks in the world. Dark tea is a kind of post-fermented tea with unique sensory characteristics that is produced by the special fermentation of microorganisms. It contains many bioactive substances, such as tea polyphenols, theabrownin, tea polysaccharides, etc., which have been reported to be beneficial to human health.
Jian-Lin Wu, Jiao Rui
exaly +5 more sources
Analysis of Aroma Differences between Hunan Compressed Dark Tea and Raw Dark Tea [PDF]
Shipin Kexue, 2023 To explore the differences in aroma between compressed dark tea and raw dark tea, headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and sensory evaluation were used to analyze and compare the ...
YANG Liling, CHEN Jinhua, CHEN Hui, HUANG Jian’an, GONG Yushun, LI Shi.
doaj +3 more sources
Defense against oxidative stress in Caenorhabditis elegans by dark tea [PDF]
Frontiers in Veterinary Science, 2023 Dark tea, rich in nutricines including tea polyphenols and free amino acids, is a kind of post-fermented tea. The potential application of nutricines against oxidative damage and senescence, which drives animal health maintenance and disease prevention ...
Jianxiu Wang +4 more
doaj +4 more sources
Dark tea: A popular beverage with possible medicinal application [PDF]
Chinese Herbal Medicines, 2023 Tea is a famous beverage that is produced from leaves of Camellia sinensis. Amongst the six major tea categories in China, dark tea is the only one that involves microbial fermentation in the manufacturing process, which contributes unique flavors and functions for the tea.
Chung S Yang, Tie-Jun Ling
exaly +4 more sources
Ultrasound-assisted enzymatic extraction of dark tea total polyphenols [PDF]
Frontiers in NutritionTea polyphenols have become the most biologically active components in tea, and they are also one of the key factors determining the color, flavor, health benefits.
Jinhua Shao +6 more
doaj +4 more sources
Dietary assessment of ochratoxin A in Chinese dark tea and inhibitory effects of tea polyphenols on ochratoxigenic Aspergillus niger [PDF]
Frontiers in Microbiology, 2022 In recent years, there has been an increasingly heated debate on whether Chinese dark tea is contaminated with mycotoxins and whether it poses health risks to consumers.
Yi-qiao Zhao +7 more
doaj +4 more sources
Reexamination of Aspergillus cristatus phylogeny in dark tea: Characteristics of the mitochondrial genome [PDF]
Open Life SciencesTo enhance our understanding of Aspergillus cristatus, an important functional microorganism, the characteristics of its mitochondrial genome were analyzed and compared with related species. The mitochondrial genome of A.
Zhiyuan Hu +5 more
doaj +4 more sources
Effect of Scenting on Aroma of Different Types of Dark Tea [PDF]
Shipin Kexue, 2023 In this study, solid-phase microextraction (SPME) and comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC × GC-Q-TOF-MS) were used for the qualitative and quantitative determination of volatile components in ...
LIU Jiashun, AN Huimin, CHEN Yuan, LI Shi, HUANG Yiwen, CHEN Jinheng, ZHANG Zhanghan, HUANG Jian’an, LIU Zhonghua
doaj +2 more sources