Results 21 to 30 of about 2,063,448 (396)
npj Science of Food, 2022 Phenolic acids are important taste components in green tea. The aim of this study was to analyze the taste characteristics of phenolic acids and their influence on the bitterness and astringency of green tea by sensory evaluation and chemical ...
Yu-Hong Chen +6 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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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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Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea
Food chemistry: X, 2022 Highlights • Chinese Enshi green tea quality varies with tea tree varieties.• Chlorophyll and chlorophyllide determine the green tea color.• Echa 10 endows Enshi green tea with fresh and mellow taste.• Echa 10 endows Enshi green tea with clear flavor and
Yuchuan Li +6 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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A Comprehensive Review of the Potential Use of Green Tea Polyphenols in the Management of COVID-19
Evidence-Based Complementary and Alternative Medicine, 2021 Green tea is produced from Camellia sinensis (L.) buds and leaves that have not gone through the oxidation and withering processes used to produce black and oolong teas.
T. Tallei +10 more
semanticscholar +1 more source
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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Immunomodulatory Effects of Green Tea Polyphenols
Molecules, 2021 Green tea and its bioactive components, especially polyphenols, possess many health-promoting and disease-preventing benefits, especially anti-inflammatory, antioxidant, anticancer, and metabolic modulation effects with multi-target modes of action ...
Shuzhen Wang +7 more
semanticscholar +1 more source
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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