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Taste characteristic and lipase inhibition activity of Sichuan dark tea
Journal for the Integrated Study of Dietary HabitsHinako Ushimaru +7 more
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‘reportless places’: Janet Malcolm and Collage
Critical Quarterly, EarlyView.
Natalie Ferris
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Microbial bioconversion of the chemical components in dark tea
Food Chemistry, 2020Dark tea is a unique fermented tea produced by solid-state fermentation of tea leaves (Camellia sinensis). It includes ripe Pu-erh tea, Fu brick tea, Liupao tea, and other teas. Microbial fermentation is considered to be the key factor controlling the quality of dark tea.
Mingzhi Zhu, Na Li, Jian-Lin Wu
exaly +3 more sources
Food Chemistry, 2023
In daily tea drinking, little is known on aflatoxin transfers from tea-leaf to infusion during brewing and the actual intake. A verified aflatoxins analytical method on tea infusion is significant to the exposure assessment. Here, an optimal method 3 (M3) was screened and validated on four aflatoxins (B1, B2, G1 and G2) simultaneous determination ...
Fang Tao
exaly +3 more sources
In daily tea drinking, little is known on aflatoxin transfers from tea-leaf to infusion during brewing and the actual intake. A verified aflatoxins analytical method on tea infusion is significant to the exposure assessment. Here, an optimal method 3 (M3) was screened and validated on four aflatoxins (B1, B2, G1 and G2) simultaneous determination ...
Fang Tao
exaly +3 more sources
Food Chemistry
Microbial fermentation, especially the microbes involved, plays a crucial role in the quality formation of dark tea. Over the last decade, numerous microbes have been isolated from dark tea and in turn, applied to dark tea manufacture through pure-strain, mixed-strain, and enhanced fermentation.
Lizeng Cheng, Lanlan Peng, Lurong Xu
exaly +3 more sources
Microbial fermentation, especially the microbes involved, plays a crucial role in the quality formation of dark tea. Over the last decade, numerous microbes have been isolated from dark tea and in turn, applied to dark tea manufacture through pure-strain, mixed-strain, and enhanced fermentation.
Lizeng Cheng, Lanlan Peng, Lurong Xu
exaly +3 more sources
Decoding the Secrets of Odor‐Active Compounds in Dark Tea
Comprehensive Reviews in Food Science and Food SafetyABSTRACT Dark tea has received growing attention in recent years due to its distinctive aroma and potential health benefits. The overall aroma profile of dark tea is determined by the combined effects of diverse odor‐active compounds (OACs). However, comprehensive studies on these compounds remain limited.
Lianqing Wang +2 more
exaly +3 more sources
Food Chemistry, 2021
Various dark teas are quite different in their volatile profiles, mainly due to the huge differences in the phytochemical profiles of dark raw tea and the diverse post-fermentation processing technologies. In this study, gas chromatography-mass spectrometry (GC-MS), qualitative GC-olfactometry (GC-O), and enantioselective GC-MS coupled with ...
Wanjun, Ma +8 more
openaire +2 more sources
Various dark teas are quite different in their volatile profiles, mainly due to the huge differences in the phytochemical profiles of dark raw tea and the diverse post-fermentation processing technologies. In this study, gas chromatography-mass spectrometry (GC-MS), qualitative GC-olfactometry (GC-O), and enantioselective GC-MS coupled with ...
Wanjun, Ma +8 more
openaire +2 more sources
The atlas of dark tea: Mapping complexities of their microbiome
Trends in Food Science and TechnologySi-Hui Liu +5 more
exaly +2 more sources
Tea and human health: The dark shadows
Toxicology Letters, 2013Tea is one of the most popularly consumed beverage. Depending on the manufacturing process, different varieties of tea can be produced. The antioxidative and antimutagenic potential of tea in cardiovascular diseases, cancer and obesity have long been studied.
Aditi, Jain +4 more
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Theabrownins in dark tea form complexes with tea polysaccharide conjugates
Journal of the Science of Food and AgricultureAbstractBACKGROUNDTheabrownins (TBs) are one of most important quality components in dark tea, but have not been produced industrially. In this study, the aqueous extract was obtained from Pu‐erh ripe tea, one kind of dark tea. Caffeine, theaflavin, catechin and saponin were removed by trichloromethane, ethyl acetate and n‐butanol in turn to obtain a ...
Xiaoqiang Chen +9 more
openaire +2 more sources