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Effect of Different Processing Technologies on the Key Aroma-Active Compounds of Green Tea [PDF]
Shipin Kexue, 2023 Green tea was made from one bud with two leaves from the tea cultivar Longjing 43 by stir frying, roasting, steaming or sun drying. Stir bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) was applied ...
YOU Qiushuang, SHI Yali, ZHU Yin, YANG Gaozhong, YAN Han, LIN Zhi, LÜ Haipeng
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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 +2 more
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Journal of Chemistry, 2022 Tea pigments consisting of theabrownins (TBs), theaflavins (TFs), and thearubigins (TRs) affect the color and taste of tea. TBs include a variety of water-soluble compounds, but do not dissolve in n-butanol and ethyl acetate.
Tzan-Chain Lee +8 more
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Green Tea (Camellia sinensis): A Review of Its Phytochemistry, Pharmacology, and Toxicology
Molecules, 2022 Objectives Green tea (Camellia sinensis) is a kind of unfermented tea that retains the natural substance in fresh leaves to a great extent. It is regarded as the second most popular drink in the world besides water.
Tiantian Zhao +3 more
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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 +2 more
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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 +10 more
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Zaporožskij Medicinskij Žurnal, 2021 Study of the qualitative composition and quantitative content of some groups of BAS in dietary supplements with green tea leaf extract Recently, there has been a high demand from the population for dietary supplements that have antioxidant activity ...
O. Yu. Maslov +3 more
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Foods, 2022 Aroma is one of the most important quality indicators of tea. However, this evaluation method is a subjective one. In this study, the volatiles of tea with 5 types were determined by headspace solid-phase micro-extraction (HS-SPME) combined with gas ...
Wenwen Hu +7 more
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Study on Characteristic Metabolites of Green Tea from a New Chlorotic Tea Cultivar ‘Ming Guan’
Shipin gongye ke-ji, 2023 ‘Ming guan’ is a new chlorotic tea cultivar bred from the descendants of Bai jiguan, in order to explore the characteristic quality of aroma and taste of Ming guan green tea, this study conducted sensory quality evaluation and metabomic analysis on green
Aodi HAN +7 more
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