green teaLongjing teaperceived quality scoresensory evaluationtasteSummaryProperties of leaf and infusion colours, chemical components and volatile flavour compounds of Longjing teas and their correlation with perceived quality score given by tea-tasting panel were analysed. The scores for appearance, ...
Chemicalcompoundsstudiedarticle::1,4,6-Trigalloyl-β-D-glucopyranose(PubChemCID:14284610)Tryptophan(PubChemCID:6305)Epicatechingallate(PubChemCID:107905)Kaempferol3-O-glucoside(PubChemCID:5282102)Gallocatechingallate(PubChemCID:199472)Vitexin(PubChemCID:5280441)Theaflavin(PubChemCID:114777)Theaflavin3...
In terms of aroma quality, volatile profiles of green tea were analyzed by gas chromatography–mass spectrometry combined with chemometrics. A total of 32 differential volatile organic compounds showing significant differences were identified and divided into Groups I and II, which contribute undesirable ...
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions Carboxylesterases (CarbE) are involved in detoxication of organophosphorus compounds (OPC) through two mechanisms: hydrolysis of ester bonds in OPC which c... M Yasuda,M Kondo...
Chemical Constituents of Crude Green Tea, the Material of Pu-er Tea in Yunnan Twenty phenolic compounds together with caffeine, were isolated from crude materials of Pu-Er tea produced in Yunnan Province, China. They were identified ... ZH Zhou,CR Yang - 《Acta Botanica Yunnanica》 被引量:...
Sixty-two compounds were quantitatively identified... A Vallat,S Dorn - 《J Agric Food Chem》 被引量: 219发表: 2005年 Impact of heating on chemical compositions of green tea liquor Heating pasteurization changed flavour of green tea liquor and it was a technical barrier in ready-to-drink ...
实际运费将被计算根据在结算离开期间被选择的运输方法。 实际销售税根据最后的运输地址和在发货之时被计算。[translate] a. Chemical qualities and phenolic compounds of Assam tea after soidrench application of selenium and aluminium . 化工质量和Assam茶酚类化合物在硒和铝的soidrench应用以后[translate]...
Thearubigin is considered to be formed by the enzymatic oxidation of catechins during black tea processing. Therefore, it is important to clarify the changes taking place in the quantities of such compounds during black tea processing to gain an improved understanding of thearubigin generation. Thus...
roasting technology on the flavor and chemistry of oolong tea. Previousarticlein issue Nextarticlein issue Chemical compounds studied in this article (−)-Epigallocatechin gallate (PubChem CID: 65064) Caffeine (PubChem CID:2519) (−)-epicatechin gallate (PubChem CID: 367141)...
27 volatile fragrance compounds were generated during the fermentation process. Most of the volatile compounds in the tea leaves remain in the tea wine. The unique sweet and fruity aroma of “Ziyan” tea wine is mainly due to phenylethanol, octanoic acid, citric acid, and phenylacetaldehyde, ...