In this study, ICECLES was used to prepare green tea for analysis of aroma/flavor compounds by gas chromatography-mass spectrometry (GC-MS). ICECLES performed very well, revealing 301 constituents as compared to 245 for SBSE (i.e., 56 more constituents were detected via ICECLES). Moreover...
摘要: Current study was designed to find out how tea harvesting time affects the volatile and non-volatile compounds profiles of green tea. In addition, correlation of instrumental volatile and non-volatile关键词: Green tea Catechin Volatile and non-volatile analysis Sensory analysis ...
Fresh tea leaves grown in Jeju Island and Jeonnam Province of South Korea were plucked and processed. Volatile compounds (VCs) were analyzed and identified with SPME-GC/GC-MS/GC-O. The VCs of green teas were classified into two major categories based on their aroma characteristics: the Greenis...
Green tea polyphenols (GTPs) mainly consist of catechins (3-flavanols), of which (-)-epigallocatechin gallate is the most abundant and the most extensively studied. Recent observations have raised the possibility that green tea catechins, in addition to their antioxidative properties, also affect ...
aGreen tea, historically consumed in the Orient and now an international mainstay, is chock full of compounds called polyphenols known for their potent antioxidant activity. 绿茶,历史上消耗在东方和现在一个国际中流砥柱,充分是塞子称为他们的有力抗氧化活动知道的多酚的化合物。 [translate] ...
This study aimed to characterize the volatiles that contribute to stale odor of green tea. Volatiles were extracted using headspace﹕olid phase microextraction (HS㏒PME), and analyzed using gas chromatography﹎ass spectrometry (GC㎝S) and gas chromatography olfactometry (GC㎡). Results showed that ...
Green tea preparation and its influence on the content of bioactive compounds The effect of different extraction conditions and storage time of prepared infusions on the content of bioactive compounds of green teas and their antioxid... Drazenka Komes,Dunja Horzic,Ana Belscak,... - 《Food ...
JAPANESE GREENTEABLACK TEAOOLONG TEAFUNCTIONAL-CHARACTERIZATIONTea aroma is one of the most important factors affecting the character and quality of tea. Recent advances in methods and instruments for separating and identifying volatile compounds have led to intensive investigations of volatile compounds in...
Larger variations in delta C-13 were found for individual volatile compounds compared with bulk analytical data from the leaves, indicating the potential to utilize this strategy in assigning the geographical origin of green tea. 展开 关键词: gas chromatography-combustion-isotope ratio mass spectrometry...
Green tea is a daily beverage, a non-oxidized non-fermented product containing at least four green tea catechins. Considering our first results when repeated applications of (-)-epigallocatechin gallate (EGCG) prevented tumor promotion in mouse skin, we have continued to look at green tea as a...