Zobrazeno 1 - 10
of 8 443
pro vyhledávání: '"Black tea"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 265-274 (2024)
In order to explore the quality characteristics of fermented kiwifruit black tea wine, kiwifruit and black tea were fermented, and the flavor and quality of fermented kiwifruit black tea wine were comprehensively analyzed by using high performance li
Externí odkaz:
https://doaj.org/article/8cc5b8758f0246ccbd1dfe2b3def0a3b
Publikováno v:
Shipin Kexue, Vol 45, Iss 9, Pp 212-218 (2024)
This study aimed to investigate the effect of different storage temperatures and methods for fresh tea leaves on the sensory quality, aroma components and biochemical components of broken black tea prepared from‘Yinghong 9’ tea leaves stored at 1
Externí odkaz:
https://doaj.org/article/ec7abefa2ec942e897e55794af1f734f
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 344-351 (2024)
Black tea is the most important in the world tea production, and is very popular in the world tea market. China has abundant tea resources, especially unused tea leaves in summer and autumn, and there are a few new ways to develop them, such as proce
Externí odkaz:
https://doaj.org/article/6299654bcc1b490a93b8a8708e4d5360
Autor:
Ruohong Chen, Lingli Sun, Suwan Zhang, Qiuhua Li, Shuai Wen, Xingfei Lai, Qian Li, Junxi Cao, Shili Sun
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101470- (2024)
The sensory quality of black tea (BT) influenced by various factors, among which tree age is particularly significant. People prefer BT produced by fresh leaves from old tea trees, yet the correlation between tree age and tea quality has not been tho
Externí odkaz:
https://doaj.org/article/f4fcc158bbf94ecaa9c2d3a28f209b4b
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101432- (2024)
Aroma plays a pivotal role in the quality of black tea. However, the acceptability of black tea is greatly limited by the green off-flavor (GOF) resulting from the inappropriate processing control. In this study, the key odorants causing GOF were inv
Externí odkaz:
https://doaj.org/article/d35ecaff850145b49acd96ab7cef03f7
Autor:
Jian Ouyang, Ronggang Jiang, Hongyu Chen, Qi Liu, Xiaoqin Yi, Shuai Wen, Fangfang Huang, Xinyi Zhang, Juan Li, Haitao Wen, Ligui Xiong, Zhonghua Liu, Jianan Huang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101303- (2024)
‘Baimmaocha’ is a distinctive resource for production of high-quality black tea, and its processed black tea has unique aroma characteristics. 190 volatile compounds were identified by comprehensive two-dimensional gas chromatography–olfactomet
Externí odkaz:
https://doaj.org/article/0e5662dab18e4b3bab749533777c0192
Autor:
Maiquan Li, Yunxia Dong, Mangjun Kang, Tiantian Tao, Wenlan Li, Sheng Zhang, Wei Quan, Zhonghua Liu
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101296- (2024)
Hyperglycemia can cause early damage to human bady and develop into diabates that will severely threaten human healthy. The effectively clinical treatment of hyperglycemiais is by inhibiting the activity of α-amylase. Black tea has been reported to
Externí odkaz:
https://doaj.org/article/babee4f966cd4445b952bfe573cfc294
Autor:
Moloud Fakhri, Tayebe Jamshidbeigi, Ayda Hasanpour Dehkordi, Mohsen Abdan, Sam Mirfendereski, Diana Sarokhani
Publikováno v:
Journal of HerbMed Pharmacology, Vol 13, Iss 1, Pp 1-9 (2024)
After water, tea is the most popular drink in the world, and its relationship with heart diseases, stroke, and cancer has been always considered by researchers. The aim of the present study is to assess the relationship between green tea or black tea
Externí odkaz:
https://doaj.org/article/f486ed7d1de2414e9875b8b163f8f134
Publikováno v:
Shipin Kexue, Vol 45, Iss 2, Pp 258-267 (2024)
To explore the effect of room temperature storage on the flavor quality and biochemical composition of flower and fruit scented black tea, this study compared the sensory flavor quality of flower and fruit scented black tea produced in the years 2019
Externí odkaz:
https://doaj.org/article/3ce0af5aa3c740fa95914504208dc27f
Publikováno v:
Shipin Kexue, Vol 45, Iss 2, Pp 274-282 (2024)
According to the results of sensory evaluation performed by experts, 14 black tea samples were divided into two groups based on their aroma quality: high-quality and quality-deficient black tea. Using fast gas chromatography-electronic-nose (GC-E-Nos
Externí odkaz:
https://doaj.org/article/cf0ad2e810e6495285f24a8f5fa84fed