Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
JH Ye, Y Ye, JF Yin, J **, YR Liang, RY Liu… - Trends in Food Science …, 2022 - Elsevier
Background The bitter and astringent taste of tea and tea extract is still not favored by many
consumers, which limits its applications to bakery foods and functional foods. Many bitter …
consumers, which limits its applications to bakery foods and functional foods. Many bitter …
State-of-the-art review of dark tea: From chemistry to health benefits
Background Dark tea is a post-fermented tea with unique organoleptic characteristics. A
unique microbial fermentation procedure is involved in dark tea processing that is …
unique microbial fermentation procedure is involved in dark tea processing that is …
Polyphenols from Fu brick tea reduce obesity via modulation of gut microbiota and gut microbiota-related intestinal oxidative stress and barrier function
F Zhou, YL Li, X Zhang, KB Wang… - Journal of Agricultural …, 2021 - ACS Publications
Fu brick tea (FBT) is a microbial-fermented tea, which is produced by the solid-state
fermentation of tea leaves. Previous studies have proved that FBT aqueous extracts could …
fermentation of tea leaves. Previous studies have proved that FBT aqueous extracts could …
UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the …
Eurotium cristatum is the predominant fungus and key contributor to the characteristics of
post-fermented Fu brick tea (FBT) during manufacturing. In this study, the influence of solid …
post-fermented Fu brick tea (FBT) during manufacturing. In this study, the influence of solid …
Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus
Y Ma, T Ling, X Su, B Jiang, B Nian, L Chen, M Liu… - Food Chemistry, 2021 - Elsevier
Post-fermented Pu-erh tea (PFPT) is a microbially-fermented tea with distinct sensory
qualities and multiple health benefits. Aspergillus are the dominant fungi in the fermentation …
qualities and multiple health benefits. Aspergillus are the dominant fungi in the fermentation …
Tea storage: A not thoroughly recognized and precisely designed process
H Lv, X Feng, H Song, S Ma, Z Hao, H Hu… - Trends in Food Science …, 2023 - Elsevier
Background During storage, multiple biological, chemical and physical reactions occur in
tea, giving rise to the alteration of tea qualities. However, tea storage technologies still …
tea, giving rise to the alteration of tea qualities. However, tea storage technologies still …
Chemical constituents and biological properties of Pu-erh tea
S Wang, Y Qiu, RY Gan, F Zhu - Food Research International, 2022 - Elsevier
Pu-erh tea is post-fermented sun-dried tea leaves of Camellia sinensis (Linn.) var. assamica
(Masters) Kitamura plant, native to Yunnan, China. Pu-erh tea is a highly prized commodity …
(Masters) Kitamura plant, native to Yunnan, China. Pu-erh tea is a highly prized commodity …
Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
Y Liu, Q Chen, D Liu, L Yang, W Hu, L Kuang, Y Huang… - Food Chemistry, 2023 - Elsevier
To comprehensively analyse flavour substance formation in Congou black tea, dynamic
changes in non-volatile and volatile compositions and enzymatic activity were analysed. In …
changes in non-volatile and volatile compositions and enzymatic activity were analysed. In …
Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis
Tea is one of the world's most popular beverages, with several health benefits. Polyphenols
are the predominant constituents to account for its health benefits. Despite the well-known …
are the predominant constituents to account for its health benefits. Despite the well-known …
[HTML][HTML] Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS …
Y **ao, Y Huang, Y Chen, M Zhu, C He, Z Li, Y Wang… - LWT, 2022 - Elsevier
Eurotium cristatum is the dominant fungus during Fu brick tea (FBT) manufacturing,
however, its underlying effects in forming the distinct flavor characteristics of FBT remains …
however, its underlying effects in forming the distinct flavor characteristics of FBT remains …