Black Tea Quality is Highly Affected during Processing by its Leaf Surface Microbiome.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c01607
Abstract: Microbiomes can greatly affect the quality of fermented food and beverages, including tea. In this study, microbial populations were characterized during black and green tea manufacturing, revealing that tea processing steps can drive both the… read more here.
Keywords: tea quality; surface; leaf surface; tea ... See more keywords
Potential of spectroscopic analyses for non-destructive estimation of tea quality-related metabolites in fresh new leaves
Sign Up to like & getrecommendations! Published in 2021 at "Scientific Reports"
DOI: 10.1038/s41598-021-83847-0
Abstract: Spectroscopic sensing provides physical and chemical information in a non-destructive and rapid manner. To develop non-destructive estimation methods of tea quality-related metabolites in fresh leaves, we estimated the contents of free amino acids, catechins, and… read more here.
Keywords: quality related; tea quality; non destructive; related metabolites ... See more keywords
Amount of Eurotium sp. in Chinese Liupao tea and its relationship with tea quality
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Applied Microbiology"
DOI: 10.1111/jam.14589
Abstract: Eurotium sp. are the sexual states of the genus Aspergillus, and their ascospore is a spherical closed capsule with a golden colour. The growth of Eurotium sp. during tea production is a key step in… read more here.
Keywords: liupao tea; tea quality; eurotium; tea ... See more keywords
Classification of Tea Quality Levels Using Near-Infrared Spectroscopy Based on CLPSO-SVM
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DOI: 10.3390/foods11111658
Abstract: In this paper, we propose a method for classifying tea quality levels based on near-infrared spectroscopy. Firstly, the absorbance spectra of Huangshan Maofeng tea samples were obtained in a wavenumber range of 10,000~4000 cm−1 using… read more here.
Keywords: classification; spectroscopy; near infrared; tea quality ... See more keywords
Pea-Tea Intercropping Improves Tea Quality through Regulating Amino Acid Metabolism and Flavonoid Biosynthesis
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DOI: 10.3390/foods11223746
Abstract: Pea-tea intercropping is an excellent cultivation method that can improve tea quality. However, the underlying mechanism is still unclear. The present study was aimed at elucidating the mechanism of the effect of pea-tea intercropping on… read more here.
Keywords: metabolism; tea intercropping; pea tea; tea quality ... See more keywords