Zobrazeno 1 - 10
of 8 679
pro vyhledávání: '"Black Tea"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 229-239 (2024)
To clarify differences in the aroma components and characteristics between traditional and wild Dianhong Congou black teas, five traditional and five wild Dianhong Congou black teas were investigated using headspace solid phase microextraction-gas ch
Externí odkaz:
https://doaj.org/article/7085a8f487e54e5db27844061e5418d8
Publikováno v:
Shipin Kexue, Vol 45, Iss 19, Pp 112-122 (2024)
To reveal the chemical composition profile of Camellia ptilophylla, a rare natural low-caffeine tea variety, non-targeted metabolomics based on high-resolution mass spectrometry (HR-MS) was employed to identify the metabolite composition of green tea
Externí odkaz:
https://doaj.org/article/607de1e3309b4154b6529f15a325af23
Autor:
XU Mengting, GU Mengya, CHEN Jing, WEI Mingxiu, CHEN Qiang, WU Wenxi, ZHENG Yucheng, YE Naixing
Publikováno v:
Shipin Kexue, Vol 45, Iss 19, Pp 150-161 (2024)
This study used widely targeted and targeted metabolomics based on headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the non-volatile metabolites, volatile metabolites, and major quali
Externí odkaz:
https://doaj.org/article/854ae4cd3c024311ab32da5c257774ab
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 268-277 (2024)
Chuanhong congou black tea was made from seven tea plant species that were grown in Yibin, including 'Sichuan Medium and Small Leaf Group Species' 'Fuding Dabai' 'Fuyun 6' 'Mingshan 131' 'Qingxin Oolong' 'Tianfu 5' and 'Tianfu 6'. The main differenti
Externí odkaz:
https://doaj.org/article/79e305beedf6454d84e1d529abf38d2c
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-15 (2024)
Abstract An innovative Chardonnay wine flavored with black tea was prepared under optimal ultrasound conditions at 450.0 W for 22.6 min, and its physicochemical features, antioxidant power, total phenolic content, and volatile composition were system
Externí odkaz:
https://doaj.org/article/0c1651278c8d4e2fb675ce64047489e9
Autor:
Si-yu Liao, Shuang Yang, Bi-lin Li, Xue Xia, Wen-bao Jia, Yi-qiao Zhao, Ling Lin, Jin-lin Bian, Tunyaluk Bouphun, Wei Xu
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101969- (2024)
Microorganisms participate in the transformation of non-volatile compounds during black tea processing, while their effects on aroma remains unclear. In the present study, 132 KVCs (key volatile compounds) were identified in Sichuan black tea (SBT),
Externí odkaz:
https://doaj.org/article/51317b37068e4dfca2153f4534442f0c
Autor:
Haruthairat Kitwetcharoen, Yupaporn Phannarangsee, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Poramaporn Klanrit, Poramate Klanrit, Mamoru Yamada, Pornthap Thanonkeo
Publikováno v:
Heliyon, Vol 10, Iss 24, Pp e40939- (2024)
The use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased. Indian gooseberry fruit is among the most promising alternative raw materials for producing
Externí odkaz:
https://doaj.org/article/e5c000b270e5472584256189f3550794
Autor:
Muhammad Aaqil, Muhammad Kamil, Ayesha Kamal, Taufiq Nawaz, Chunxiu Peng, Ibrahim A. Alaraidh, Saud S. Al-Amri, Mohammad K. Okla, Yan Hou, Shah Fahad, Jiashun Gong
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101899- (2024)
Black tea's quality and flavor are largely influenced by its processing stages, which affect its volatile and non-volatile phytochemicals. This study aimed to optimized black tea manufacturing by investigating withering time, fermentation time, and t
Externí odkaz:
https://doaj.org/article/8c6058c59b1144878b79ec0ee4120790
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101859- (2024)
Black tea, a widely popular non-alcoholic beverage, is renowned for its unique aroma and has attracted significant attention due to its complex composition. However, the chemical profile of Iranian tea remains largely unexplored. In this research, bl
Externí odkaz:
https://doaj.org/article/0429cc77b8eb40fe992145c7e3566be2
Autor:
Alvine Ngoutane Mfopa, Raoul Kemzeu, Raymond Fokom, Lauve Rachel T. Yamthe, Darline Dize, Fabrice Fekam Boyom
Publikováno v:
Heliyon, Vol 10, Iss 22, Pp e40463- (2024)
Objective: Study the impact of fermentation time on the phytochemical properties, antioxidant and antileishmanial activities. Materials and methods: The preparation of Kombucha tea by fermentation was performed under aseptic conditions and symbiotic
Externí odkaz:
https://doaj.org/article/2e8d80a668b04b8a8b8039865cc64743