[HTML][HTML] Focusing on the recent progress of tea polyphenol chemistry and perspectives
Myriad evidence attests to the health-promoting benefits of tea drinking. While there are
multiple factors of tea influencing the effective biological properties, tea polyphenols are the …
multiple factors of tea influencing the effective biological properties, tea polyphenols are the …
Regulation of fungal community and the quality formation and safety control of Pu‐erh tea
J Xu, Y Wei, F Li, X Weng, X Wei - Comprehensive Reviews in …, 2022 - Wiley Online Library
Pu‐erh tea belongs to dark tea among six major teas in China. As an important kind of post‐
fermented tea with complex microbial composition, Pu‐erh tea is highly praised by many …
fermented tea with complex microbial composition, Pu‐erh tea is highly praised by many …
Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
Y Liu, Q Chen, D Liu, L Yang, W Hu, L Kuang, Y Huang… - Food Chemistry, 2023 - Elsevier
To comprehensively analyse flavour substance formation in Congou black tea, dynamic
changes in non-volatile and volatile compositions and enzymatic activity were analysed. In …
changes in non-volatile and volatile compositions and enzymatic activity were analysed. In …
Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves
H Jiang, F Yu, LI Qin, NA Zhang, Q Cao… - Journal of Food …, 2019 - Elsevier
The manufacturing process plays a crucial role in influencing tea quality by altering its
chemical composition. To investigate the effect of different manufacturing processes on the …
chemical composition. To investigate the effect of different manufacturing processes on the …
Effect of different drying methods on the sensory quality and chemical components of black tea
F Qu, X Zhu, Z Ai, Y Ai, F Qiu, D Ni - Lwt, 2019 - Elsevier
This study investigated the effects of conventional hot-air drying, microwave drying, far-
infrared drying, halogen lamp drying and halogen lamp-microwave combination drying on …
infrared drying, halogen lamp drying and halogen lamp-microwave combination drying on …
Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation
Y Zhu, Y Luo, P Wang, M Zhao, L Li, X Hu, F Chen - Food Chemistry, 2016 - Elsevier
Pu-erh ripened tea is produced through a unique microbial fermentation process from the
sun-dried leaves of large-leaf tea species (Camellia sinensis (Linn.) var. assamica (Masters) …
sun-dried leaves of large-leaf tea species (Camellia sinensis (Linn.) var. assamica (Masters) …
LC-MS-based metabolomics reveals the chemical changes of polyphenols during high-temperature roasting of large-leaf yellow tea
J Zhou, Y Wu, P Long, CT Ho, Y Wang… - Journal of agricultural …, 2018 - ACS Publications
Large-leaf yellow tea (LYT) is made from mature tea leaves with stems and has unique
sensory characteristics different from other teas. To study the chemical changes of LYT …
sensory characteristics different from other teas. To study the chemical changes of LYT …
Integrated transcriptomics and metabolomics analysis of catechins, caffeine and theanine biosynthesis in tea plant (Camellia sinensis) over the course of seasons
AD Gong, SB Lian, NN Wu, YJ Zhou, SQ Zhao… - BMC plant biology, 2020 - Springer
Background Catechins, caffeine, and theanine as three important metabolites in the tea
leaves play essential roles in the formation of specific taste and shows potential health …
leaves play essential roles in the formation of specific taste and shows potential health …
[HTML][HTML] Untargeted and targeted metabolomics reveals potential marker compounds of an tea during storage
S Shen, J Huang, T Li, Y Wei, S Xu, Y Wang, J Ning - LWT, 2022 - Elsevier
An tea (AT) is a dark tea with a unique flavor that affects the quality of storage time. However,
changes in the sensory quality and chemical composition of AT during storage are unknown …
changes in the sensory quality and chemical composition of AT during storage are unknown …
[HTML][HTML] Non-targeted metabolomics and electronic tongue analysis reveal the effect of rolling time on the sensory quality and nonvolatile metabolites of congou black …
S Wu, Q Yu, S Shen, X Shan, J Hua, J Zhu, J Qiu… - Lwt, 2022 - Elsevier
Rolling is a crucial step in congou black tea manufacturing. Herein, the influence of rolling
time (50, 75, 100, 125 min) on the sensory quality and chemical composition of black tea …
time (50, 75, 100, 125 min) on the sensory quality and chemical composition of black tea …