The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea [PDF]
Metabolites, 2023 Formed by L-phenylalanine (L-phe) ammonia under the action of aromatic amino acid aminotransferases (AAATs), volatile benzenoids (VBs) and volatile phenylpropanoids (VPs) are essential aromatic components in oolong tea (Camellia sinensis).
Ziwei Zhou +5 more
doaj +2 more sources
Widely targeted metabolomics analysis reveals the formation of nonvolatile flavor qualities during oolong tea manufacturing: a case study of Jinguanyin [PDF]
Frontiers in Nutrition, 2023 BackgroundThe manufacturing processes of oolong tea significantly impact its nonvolatile components, leading to the emergence of distinct flavor attributes.
Qingcai Hu +17 more
doaj +2 more sources
The Impact of Harvesting Mechanization on Oolong Tea Quality. [PDF]
Plants (Basel)Mechanization is the inevitable future of tea harvesting, but its impact on tea chemistry and quality remains uncertain. Our study examines untargeted metabolomic data from 185 oolong tea products (Tieguanyin) made from leaves harvested by hand or machine based on UPLC-QToF-MS analysis.
Zhou J +5 more
europepmc +4 more sources
Prebiotics Properties of Oolong Tea [PDF]
Journal of Food and Agricultural ProductOolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited.
Abdi, Yenny Febriana Ramadhan +3 more
core +3 more sources
Exploring the taste code of light-withered tea: the mechanism of nonvolatile metabolite changes in LED light-withered oolong tea (Camellia sinensis) [PDF]
Food Chemistry: XRainy weather hinders normal sunlight withering of oolong tea, which prevents the development of its high-quality characteristics. This study used representative oolong tea varieties (“Shuixian,” “Ruixiang,” and “Chunlan”) and applied multi-wavelength ...
Qiuming Li +8 more
doaj +2 more sources
Chinese and Korean Consumers’ Preferences for Oolong and Black Oolong Teas
FoodsBoth China and Korea have significant markets for tea; however, both the availability and preference for oolong and black oolong tea vary across the two markets.
Baihan Su, Jeehyun Lee
doaj +3 more sources
Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea [PDF]
PlantsThe enzymatic reaction stage (ECS) of oolong tea processing plays an important role in the formation of the flavor quality of the oolong tea. To investigate the dynamic changes in the volatile and non-volatile components in the leaves of oolong tea ...
Mengcong Zhang +7 more
doaj +2 more sources
Multifunctional health-promoting effects of oolong tea and its products
Food Science and Human Wellness, 2022 : Oolong tea, partially fermented from Camellia sinensis leaves, exhibits significant antioxidative, anti-inflammatory, and anti-cancer activities as indicated in several in vitro and in vivo studies.
Shiming Li +2 more
exaly +3 more sources
Distinguishing Different Varieties of Oolong Tea by Fluorescence Hyperspectral Technology Combined with Chemometrics [PDF]
Foods, 2022 Oolong tea is a semi-fermented tea that is popular among people. This study aims to establish a classification method for oolong tea based on fluorescence hyperspectral technology(FHSI) combined with chemometrics.
Yan Hu +5 more
doaj +2 more sources
Tea Polyphenols Enhance Embryonic Development and Mitigate DMSO‐Induced Toxicity in Drosophila
eFoodTea polyphenols (TPs), potent antioxidants found in tea, offer cellular protection and health benefits. Dimethyl sulfoxide (DMSO), a widely used organic solvent in medicine, remains controversial due to its potential embryonic toxicity.
Quanyong Wu +5 more
doaj +2 more sources