Underlying characteristic aroma of white tea from diverse geographical origins and its prediction
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DOI: 10.1002/jsfa.14184
Abstract: White tea, an agriculturally distinctive product, exhibits significant aroma variations across different regions. Nevertheless, the mechanisms driving these differences, and distinguishing methods suitable for specific origins, have been scarcely reported. In this study, we analyzed… read more here.
Keywords: underlying characteristic; tea; characteristic aroma; white tea ... See more keywords
Comparison of the main compounds in Fuding white tea infusions from various tea types
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DOI: 10.1007/s10068-018-0384-3
Abstract: The purpose of this study was to compare the main components, and particularly catechins, caffeine, theanine, free amino acids, and water extracts, in Bai Hao Yin Zhen, Bai Mu Dan, and Shou Mei Fuding white… read more here.
Keywords: comparison main; fuding white; tea infusions; tea ... See more keywords
Novel Flavoalkaloids from White Tea with Inhibitory Activity against the Formation of Advanced Glycation End Products.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b00650
Abstract: Two novel flavoalkaloids, (-)-6-(5'''- S)- N-ethyl-2-pyrrolidinone-epigallocatechin- O-gallate (ester-type catechin pyrrolidinone A, etc-pyrrolidinone A, 1), (-)-6-(5'''- R)- N-ethyl-2-pyrrolidinone-epigallocatechin- O-gallate (etc-pyrrolidinone B, 2), and new naturally occurring flavoalkaloids, (-)-8- N-ethyl-2-pyrrolidinone-epigallocatechin- O-gallate (etc-pyrrolidinone C, 3a, and etc- pyrrolidinone… read more here.
Keywords: formation advanced; pyrrolidinone; novel flavoalkaloids; epigallocatechin gallate ... See more keywords
Machine learning-aided enhancement of white tea extraction efficiency using hybridized GMDH models in microwave-assisted extraction
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DOI: 10.1038/s41598-024-77579-0
Abstract: White tea is valuable for having a high antioxidant content, which is considered to possess numerous beneficial effects on health. This study investigated the application of microwave-assisted extraction (MAE) for the extraction of total phenolic… read more here.
Keywords: efficiency; gmdh models; extraction; gmdh ... See more keywords
Responses of Different Cancer Cells to White Tea Aqueous Extract.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of food science"
DOI: 10.1111/1750-3841.14351
Abstract: White tea from the eastern Chinese province of Fujian is a unique tea variety. Although the health effects of various teas have been investigated in recent years, most studies focused exclusively on green tea varieties.… read more here.
Keywords: tea aqueous; aqueous extract; cancer cells; cancer ... See more keywords
EFFECT OF WHITE TEA EXTRACT IN VITRO AGAINST CARIOGENIC AND PERIODONTAL BACTERIA
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Applied Pharmaceutics"
DOI: 10.22159/ijap.2018.v10s1.35
Abstract: Objective: This work aimed to evaluate the in vitro antimicrobial properties of white tea maceration extract against pathogenic oral bacteriaStreptococcus mutans (serotype F), Porphyromonas gingivalis (strain ATCC 33277), and Actinobacillus actinomycetemcomitans (phenotype A); theproperties of… read more here.
Keywords: effect white; tea; tea extract; concentration ... See more keywords
Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1092048
Abstract: Compressed white tea (CWT) is a reprocessed tea of white tea. Long-term storage has greatly changed its aroma characteristics, but the material basis and transformation mechanism of its unique aroma are still unclear. In this… read more here.
Keywords: long term; term storage; aroma; white tea ... See more keywords
Optimization of instant sweet osmanthus white tea: formulation, sensory evaluation, and antioxidant properties
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DOI: 10.3389/fnut.2025.1538848
Abstract: Objective This study aims to optimize the formulation of instant sweet osmanthus white tea (IOWT) and evaluate its antioxidant activities through in vitro assays. Methods Single-factor and orthogonal experiments were conducted to investigate the impacts… read more here.
Keywords: formulation; instant sweet; tea; osmanthus white ... See more keywords
Evaluation of the antioxidant and longevity-promoting effects of white tea extract in Drosophila melanogaster
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DOI: 10.3389/fnut.2025.1702854
Abstract: Introduction White tea is known for its health benefits, especially its strong antioxidant activity. Methods Based on previous studies showing white tea extract (WTE) has antioxidant effects in vitro, this research further evaluated its potential… read more here.
Keywords: tea extract; drosophila melanogaster; white tea;
Metabolomics Combined with Proteomics Provide a Novel Interpretation of the Changes in Flavonoid Glycosides during White Tea Processing
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DOI: 10.3390/foods11091226
Abstract: In this study, nonvolatile metabolomics and proteomics were applied to investigate the change mechanism of flavonoid glycoside compounds during withering processing of white tea. With the extension of withering time, the content of the main… read more here.
Keywords: provide novel; flavonoid glycosides; withering process; tea ... See more keywords
Effects of Three Different Withering Treatments on the Aroma of White Tea
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DOI: 10.3390/foods11162502
Abstract: White tea (WT) is a slightly fermented tea, and withering is a critical step in its processing. The withering treatment can affect white tea’s aroma; different treatments’ effects were investigated in this study. White tea… read more here.
Keywords: different withering; aroma; effects three; tea ... See more keywords