Effect of rolling methods and storage on volatile constituents of Turkish black tea
Sign Up to like & getrecommendations! Published in 2017 at "Flavour and Fragrance Journal"
DOI: 10.1002/ffj.3385
Abstract: The leaves of harvested tea [Camellia sinensis (L.) O. Kuntze] can be processed into different products such as black tea, green tea and oolong tea. Black tea is the mostly consumed worldwide among these products.… read more here.
Keywords: storage; rolling methods; effect rolling; tea ... See more keywords
Geographical origin traceability of Keemun Black Tea based on its non-volatile composition combined with chemometrics.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9982
Abstract: BACKGROUND Non-volatile compounds play a key role in the quality and price of Keemun Black Tea (KBT). Normally, the non-volatile compounds in KBT samples from different producing areas vary greatly. The development of rapid methods… read more here.
Keywords: non volatile; based non; geographical origin; keemun black ... See more keywords
A combination of Citrus reticulata peel and black tea inhibits migration and invasion of liver cancer via PI3K/AKT and MMPs signaling pathway
Sign Up to like & getrecommendations! Published in 2019 at "Molecular Biology Reports"
DOI: 10.1007/s11033-019-05157-z
Abstract: Liver cancer, one of the most common malignancies, is the second leading cause of cancer death in the world. The citrus reticulate peel and black tea have been studied for their beneficial health effects. In… read more here.
Keywords: cancer; black tea; peel black; liver cancer ... See more keywords
A predictive approach to the antioxidant capacity assessment of green and black tea infusions
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00727-3
Abstract: Contemporary consumers drink significant amounts of tea because of its health–benefits mainly associated to the presence of polyphenols with high antioxidant activity. Therefore, the information how to obtain tea infusion of the highest quality, i.e.… read more here.
Keywords: antioxidant capacity; green black; tea infusions; tea ... See more keywords
Evaluation and Optimization of a Superior Extraction Method for the Characterization of the Volatile Profile of Black Tea by HS-SPME/GC-MS
Sign Up to like & getrecommendations! Published in 2017 at "Food Analytical Methods"
DOI: 10.1007/s12161-016-0785-y
Abstract: A novel method, using combined temperatures in a single headspace solid-phase microextraction (HS-SPME) procedure, was proposed in this research to extract the volatile compounds when analyzing the volatile profile of black tea by GC-MS. Parameters… read more here.
Keywords: extraction; method; volatile compounds; tea ... See more keywords
Evaluation of Data Mining Strategies for Classification of Black Tea Based on Image-Based Features
Sign Up to like & getrecommendations! Published in 2017 at "Food Analytical Methods"
DOI: 10.1007/s12161-017-1075-z
Abstract: In this study, a new procedure based on computer vision was developed for qualitative classification of black tea. Images of 240 samples from four different classes of black tea, including Orange Pekoe (OP), Flowery Orange… read more here.
Keywords: image based; classification black; based features; tea ... See more keywords
Development of Spectrophotometric Quantification Method of Iron-Polyphenol Complex in Iron-Fortified Black Tea at Relevant pH Levels
Sign Up to like & getrecommendations! Published in 2018 at "Food Analytical Methods"
DOI: 10.1007/s12161-018-1147-8
Abstract: The formation of iron complexes with phenolic compounds in foods causes discoloration and reduces iron bioavailability. Black tea is a beverage of particular interest because of its high polyphenol content and widespread consumption. A simple… read more here.
Keywords: iron polyphenol; black tea; polyphenol complex; polyphenol ... See more keywords
Improving the quality of fermented black tea juice with oolong tea infusion
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2849-4
Abstract: Fresh tea leaves were crushed into juice and then fermented (oxidation) to obtain fermented black tea juice, which can be used to prepare black tea beverage. The effects of addition of oolong tea infusion or… read more here.
Keywords: quality; tea juice; fermented black; tea ... See more keywords
Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3353-1
Abstract: Fourier transform near-infrared spectroscopy (FT-NIR) coupled to chemometric algorithms such as back propagation (BP)-AdaBoost and synergy interval partial least square (Si-PLS) were deployed for the rapid prediction taste quality and taste-related components in black tea.… read more here.
Keywords: taste; taste related; taste quality; quality taste ... See more keywords
Rapid detection of carmine in black tea with spectrophotometry coupled predictive modelling.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127177
Abstract: Carmine is an artificial colorant commonly used by fraudulent food business participants in black tea adulteration, for purpose of gaining illegal profits. This study combined spectrophotometry with machine learning for rapid detection of carmine in… read more here.
Keywords: rapid detection; detection carmine; tea; black tea ... See more keywords
Isolation and characterization of thermo-tolerant polyphenol oxidases in a black tea infusion
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2020.107465
Abstract: Abstract Polyphenols are important active components of tea. Tea polyphenol oxidase (PPO) catalyzes polyphenols oxidation, hence it is vitally important to the quality and function of black tea. The enzyme was believed to be mostly… read more here.
Keywords: ppo; polyphenol; tea; black tea ... See more keywords