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Research Progress on the Antioxidant Activity of Oolong Tea [PDF]

BIO Web of Conferences
Oolong tea, a unique type of semi-fermented tea, has garnered widespread attention in recent years due to its distinctive production process and nutritional composition.
Zeng Jingxian
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Production, Composition, and Health Effects of Oolong Tea

Turkish Journal of Agriculture: Food Science and Technology, 2014
Tea, one of the most widely consumed beverages in the world, is produced from the leaves of the plant Camellia sinensis L.. Tea has important physiological properties and potential health benefits due to the presence of compounds such as polyphenols ...
İlkay Koca, Şeyda Bostancı
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Quality Analysis of a New Tea Line '606' Oolong Tea in Different Seasons

Shipin gongye ke-ji, 2023
In order to better understand the impact of the different seasons on the characteristic of oolong tea '606', ultra-high performance liquid chromatography triple quadrupole tandem mass spectrometry (UPLC-QqQ MS) targeted metabonomics, headspace solid ...
Huiqing HUANG, Yun YANG, Zhenzhang LIU, Zhou FANG, Jiaqi LIN, Shuixiu ZHAN, Xinyi ZHAN, Changsong CHEN, Yun SUN   +8 more
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Quality Characteristics of Oolong Tea Products in Different Regions and the Contribution of Thirteen Phytochemical Components to Its Taste

Horticulturae, 2022
Regionality is a term used in the tea industry to describe the particular style of tea produced by a growing region. Determining the characteristics of the tea of specific regions can help growers predict tea plant quality before harvesting and ...
Zhihui Wang, Shuang Gan, Weijiang Sun, Zhidan Chen   +3 more
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Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes

Metabolites, 2022
Lingtou Dancong oolong tea is a famous Chinese oolong tea due to its special honey-like aroma. However, little is known about its specific aroma profile and key contributors.
Miao Wang, Jianlong Li, Xiaohui Liu, Chengshun Liu, Jiajia Qian, Jie Yang, Xiaochen Zhou, Yongxia Jia, Jinchi Tang, Lanting Zeng   +9 more
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Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas

Foods, 2022
The flavor differences in Oolong tea from different producing areas are caused by its complex differential compounds. In this study, representative samples of Oolong tea from four countries were collected, and their differential nonvolatile compounds ...
Zhihui Wang, Shuang Gan, Weijiang Sun, Zhidan Chen   +3 more
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Variations in Fatty Acids Affected Their Derivative Volatiles during Tieguanyin Tea Processing

Foods, 2022
Fatty acids (FAs) are important precursors of oolong tea volatile substances, and their famous derivatives have been shown to be the key aroma components.
Li Guo, Mingjie Chen, Yaling Guo, Zhi Lin   +3 more
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Oolong Tea Consumption and the Risk of Oral Squamous Cell Carcinoma: A Propensity Score-Based Analysis in Southeast China

Frontiers in Nutrition, 2022
Oolong tea is one of the world's most popular non-alcoholic beverages, particularly in coastal Southeast China. Hitherto, epidemiological studies on the association between oolong tea consumption and the risk of patients with oral squamous cell carcinoma
Qingrong Deng, Qingrong Deng, Yuying Wu, Yuying Wu, Xiaoying Hu, Xiaoying Hu, Huiqing Wu, Huiqing Wu, Mengzhu Guo, Mengzhu Guo, Yimin Lin, Yimin Lin, Menglin Yu, Menglin Yu, Wenwen Huang, Wenwen Huang, Yuxuan Wu, Yuxuan Wu, Lisong Lin, Yu Qiu, Jing Wang, Baochang He, Baochang He, Baochang He, Fa Chen, Fa Chen   +25 more
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An In vitro Study to Compare the Effect of Different Types of Tea with Chlorhexidine on Streptococcus mutans [PDF]

Journal of Clinical and Diagnostic Research, 2017
Introduction: Tea is the second most commonly consumed beverage in the world after water. The leaf and bud of the plant Camellia sinensis produces tea.
Dona Elizabeth George, Roshan Shetty, Pooja j Shetty, Leslie Allan Gomes   +3 more
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Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions

Foods, 2022
The sensory qualities of Taiwanese teas are evaluated by the experts from the Tea Research and Extension Station (TRES) at tea competitions held annually. The prices of Taiwanese teas are also influenced by the results of these tea competitions. However,
Mu-Chen Wu, Bo-Kang Liou, Yuh-Shuen Chen, Shih-Chieh Lee, Jia-Jin Xie, Yih-Mon Jaw, Shih-Lun Liu   +6 more
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