Biochemical components and fungal community dynamics during the flowering process of Moringa-Fu brick tea, a novel microbially fermented blended tea
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110822
Abstract: Abstract Moringa oleifera is a nutritious herb with a pronounced harsh taste. During microbial fermentation of Fu-brick tea, “flowering” promotes the oxidation, decomposition, and hydrolysis of biochemical components, resulting in a unique flavor. To improve… read more here.
Keywords: blended tea; biochemical components; brick tea; moringa ... See more keywords
A Lexicon for Descriptive Sensory Evaluation of Blended Tea
Sign Up to like & getrecommendations! Published in 2018 at "Preventive Nutrition and Food Science"
DOI: 10.3746/pnf.2018.23.4.364
Abstract: A lexicon provides standardized vocabulary that facilitates communication among various objects. We developed a lexicon to describe the sensory flavor and aroma characteristics of fermented tea and blended tea. The 37 sensory attributes of blended… read more here.
Keywords: fermented tea; lexicon descriptive; blended tea; descriptive sensory ... See more keywords