Background Enzymatic reactions during tea growth, processing, storage and post-
processing conduce to the diversity in the organoleptic qualities and health benefits of tea …

Aroma is one of the most important criteria of tea quality, but the dynamic changes of aroma
profile during the manufacturing process, and the chemical basis of characteristic aroma in …

Aroma is among of the most important criteria that indicate the quality of food and beverage
products. Aroma compounds can be found as free molecules or glycosides. Notably, a …

Abstract β-Glucosidase and β-xylosidase were investigated for their ability to improve the
aroma of instant green tea. The aroma and corresponding contributors were analyzed by …

The three instant dark teas were produced from instant green tea (IGT) by liquid-state
fermentations using the microorganisms Eurotium cristatum (EFT), Aspergillus niger (AFT) …

Fu brick tea (FBT) has unique “fungal flower” aroma traits, but its source of crucial aroma
compounds is still controversial. Aspergillus cristatus is the dominant fungus that …

Matcha addition decreased the relative crystallinity and provided with a refreshing flavor for
all types of rice cakes. Matcha also significantly enhanced the phenolic content and the …

Background As the critical process for quality formation of ripened Pu-erh tea (RpPT), pile-
fermentation mechanism has been widely studied by using omics approach, chemical …

Objective The objective is to develop a natural and stable anti‐oxidative stress and anti‐
ageing ingredient. In this study, we evaluated the changes in white tea leaves fermented …

Herein, a novel multifunctional enzyme β-glucosidase/xylanase/feruloyl esterase (GXF) was
constructed by fusion of β-glucosidase and bifunctional xylanase/feruloyl esterase. The …