Effect of tea processing methods on biochemical composition and sensory quality of black tea (Camellia sinensis (L.) O. Kuntze): A review
K Teshome - Journal of Horticulture and Forestry, 2019 - academicjournals.org
Final quality of black tea depends mainly on the chemical composition of the raw tea leaves.
Various plucking methods have direct effect both on yield and quality in different cultivated …
Various plucking methods have direct effect both on yield and quality in different cultivated …
工夫红茶特征香气研究进展.
李琛， 岳翠男， 杨普香， 曹挥华… - Journal of Food …, 2021 - search.ebscohost.com
红茶属全发酵茶, 分为工夫红茶, 红碎茶, 小种红茶3 大类, 其中工夫红茶是中国特有和产量最大
的红茶种类. 香气是影响茶叶感官品质组成的重要因子之一, 不同产地的工夫红茶香气品质各异 …
的红茶种类. 香气是影响茶叶感官品质组成的重要因子之一, 不同产地的工夫红茶香气品质各异 …
Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics
ZW Hou, YJ Wang, SS Xu, YM Wei, GH Bao, QY Dai… - Lwt, 2020 - Elsevier
Withering process is one of the most crucial steps in Keemun black tea (KBT) manufacturing,
which is the foundation of quality formation. This study investigated the effects of …
which is the foundation of quality formation. This study investigated the effects of …
Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots
YQ Xu, PP Liu, J Shi, Y Gao, QS Wang, JF Yin - Food Chemistry, 2018 - Elsevier
The Tieguanyin oolong tea is popular in China. However, the quality development and
chemical change during processing were still unclear. This study aimed to investigate the …
chemical change during processing were still unclear. This study aimed to investigate the …
[HTML][HTML] Effect of shaking on the improvement of aroma quality and transformation of volatile metabolites in black tea
J Wang, W Ouyang, X Zhu, Y Jiang, Y Yu, M Chen… - Food Chemistry: X, 2023 - Elsevier
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 …
However, the effects of shaking on the evolutionary mechanisms of volatile metabolites …
Oral hypoglycaemic, antihyperglycaemic and antidiabetic activities of Sri Lankan Broken Orange Pekoe Fannings (BOPF) grade black tea (Camellia sinensis L.) in rats
KRW Abeywickrama, WD Ratnasooriya… - Journal of …, 2011 - Elsevier
Abstract Ethnopharmcological relevance Sri Lankan traditional practitioners recommend the
consumption of black tea infusion (BTI) made from Camellia sinensis L. plant for regulation …
consumption of black tea infusion (BTI) made from Camellia sinensis L. plant for regulation …
红茶加工过程香气变化研究进展
刘飞， 王云， 张厅， 唐晓波， 王小萍， 李春华 - 茶叶科学, 2019 - tea-science.com
香气是红茶的重要品质特征, 可直接影响品饮者对茶叶等级划分的直观判断. 加工过程中,
来自糖苷类香气前体物质水解, 类胡萝卜素降解, 脂肪酸降解, 美拉德反应及焦糖化反应等生成的 …
来自糖苷类香气前体物质水解, 类胡萝卜素降解, 脂肪酸降解, 美拉德反应及焦糖化反应等生成的 …
萎凋过程鲜叶理化特性变化及其调控技术研究进展
滑金杰， 袁海波， 江用文， 刘平， 王伟伟 - 茶叶科学, 2019 - tea-science.com
萎凋是红茶, 乌龙茶等发酵茶加工的重要工序之一, 对茶叶感官品质影响明显. 萎凋过程中,
随着水分的不断散失, 鲜叶的呼吸作用持续进行, 内质成分发生剧烈变化, 促使萎凋叶物理特性 …
随着水分的不断散失, 鲜叶的呼吸作用持续进行, 内质成分发生剧烈变化, 促使萎凋叶物理特性 …
[PDF][PDF] Antioxidant and sensory properties of Thai herbal teas with emphasis on Thunbergia laurifolia Lindl
EWC Chan, SY Eng, YP Tan, ZC Wong, PY Lye… - Chiang Mai J …, 2012 - academia.edu
Antioxidant properties (AOP) of 12 types of Thai herbal teas and five types of Thunbergia
laurifoliateas were investigated. Total phenolic content (TPC), caffeoylquinic acid content …
laurifoliateas were investigated. Total phenolic content (TPC), caffeoylquinic acid content …
Factors affecting polyphenol content and composition of fresh and processed tea leaves
Tea has been consumed literally for thousands of years and is recognized as a major source
of polyphenols in human diet. Polyphenols comprising 20-40% of dry matter in young tea …
of polyphenols in human diet. Polyphenols comprising 20-40% of dry matter in young tea …