Proanthocyanidins (PAs) are a class of polymers composed of flavan-3-ol units that have a
variety of bioactivities, and could be applied as natural biologics in food, pharmaceuticals …

Shaking constitutes a pivotal technique for enhancing black tea quality; nevertheless, its
impact on the transformation mechanism of non-volatile metabolites (NVMs) in black tea …

Polyphenol oxidation during fermentation plays a critical role in the formation of flavor and
function of black tea. However, how the specific structures of tea polyphenols affect their …

Kombucha is an increasingly popular functional beverage that has gained attention for its
unique combination of phytochemicals, metabolites, and microbes. Previous chemical and …

Fixation is a critical step in green tea quality formation. In this study, an integrated analysis of
sensory evaluation, electronic tongue, quantitative analysis of major chemical constituents …

Fresh leaves of Echa 1 were fixed by roller, steam/hot air and light-wave, and the effects of
the three fixation methods on the chemical characteristics of straight-shaped green teas …

Shaking is an innovative technology employed in black tea processing to enhance flavor.
However, the effects of shaking on the evolutionary mechanisms of volatile metabolites …

Changes in key odorants of shaken black tea (SBT) during its manufacture were determined
using headspace solid-phase microextraction (HS-SPME) combined with comprehensive …

Long-term storage of Liupao tea (LPT) is usually believed to enhance its quality and
commercial value. The non-volatile metabolites variations and the fungal succession play a …

Shaking and tumbling are extremely important for the formation of the special flavor of Wuyi
rock tea. In this study, we analyzed the effects of different shaking and tumbling degrees on …