Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process

Article Chemistry, Applied

Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile

Chun Zou et al.

Summary: Comparative study showed that Zijuan tea-derived ZTK exhibited superior color, taste, and antioxidant activity among three kombucha beverages, making it a recommended choice for health-conscious consumers.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions

Jieyao Yu et al.

Summary: This study investigated the effects of multiple brewing conditions on the phytochemicals and sensory profiles of black tea infusions, finding that particle size and water/tea ratio are key factors affecting the flavor and chemical composition of black tea infusions, and enhancing the sweetness of black tea infusions through the addition of aroma compounds.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Polyphenol oxidase dominates the conversions of flavonol glycosides in tea leaves

Xiao-Yuan Guo et al.

Summary: The study revealed that PPO plays a significant role in catalyzing flavonol glycosides in tea leaves, with the addition of POD enhancing the oxidation process. Myricetin glycosides showed the highest sensitivity to PPO, and sugar moieties enhanced the binding affinity of flavonol glycosides for PPO.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC x GC-qMS)

JianCai Zhu et al.

Summary: Through the use of GC-MS-O, FPD, OAV, and GC × GC-qMS techniques, the key aroma compounds in Laoshan green teas were investigated. A total of 24 important compounds related to OAV were identified, with certain compounds found to contribute significantly to the overall aroma of the teas. The impact of aroma compounds on the threshold of aroma recombination was also studied using the S-curve method, revealing that eight specific compounds played a crucial role in enhancing the aroma profile of Laoshan teas.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process

Yuming Wei et al.

Summary: Yellowing is the key process in producing yellow tea, but its impact on tea quality and chemical composition is not fully understood. This study used electronic eye, tongue, and metabolomics to investigate the dynamic changes in tea leaves during yellowing. The early stages of yellowing showed increased levels of compounds related to umami and sweetness, while the later stages resulted in darker color and decreased richness in tea infusion, accompanied by significant changes in levels of various compounds.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Chemistry, Applied

Effect of the roasting degree on flavor quality of large-leaf yellow tea

Xiangyang Guo et al.

Summary: Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects chemical composition and sensory quality. Research shows that different degrees of roasting have a significant impact on the flavor quality of LYT, with old fire roasting being essential for the formation of specific aroma profiles. Understanding the reactions that occur during the conventional production of LYT provides a scientific basis for improving tea quality.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea

Yuming Wei et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

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Review Food Science & Technology

Association between chemistry and taste of tea: A review

Liang Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Plant Sciences

Significantly increased amino acid accumulation in a novel albino branch of the tea plant (Camellia sinensis)

Mengqian Lu et al.

PLANTA (2019)

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Article Chemistry, Applied

Improving the taste of autumn green tea with tannase

Qing-Qing Cao et al.

FOOD CHEMISTRY (2019)

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Article Agriculture, Multidisciplinary

Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses

Shimao Fang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

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Review Chemistry, Applied

Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves

Hao Jiang et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2019)

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Article Agriculture, Multidisciplinary

Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation

Xueli Pang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

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Article Microbiology

Integrated Meta-omits Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea

Ming Zhao et al.

MSYSTEMS (2019)

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Article Agriculture, Multidisciplinary

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

Jie Zhou et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

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Article Chemistry, Applied

Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)

Carmen Barba et al.

FOOD CHEMISTRY (2018)

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Review Food Science & Technology

Yellow tea (Camellia sinensis L.), a promising Chinese tea: Processing, chemical constituents and health benefits

Jingyi Xu et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Food Science & Technology

Effects of roasting treatment on non-volatile compounds and taste of green tea

Ajing Mao et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Biochemistry & Molecular Biology

Development of Spectrophotometric Method for the Analysis of Multi-component Carbohydrate Mixture of Different Moieties

Dibyajyoti Haldar et al.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2017)

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Article Chemistry, Applied

Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers

Fang-Yuan Fan et al.

FOOD CHEMISTRY (2016)

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Article Chemistry, Applied

Improving the sweet aftertaste of green tea infusion with tannase

Ying-Na Zhang et al.

FOOD CHEMISTRY (2016)

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Editorial Material Biochemistry & Molecular Biology

Multisensory Perception: The Building of Flavor Representations

Mark T. Wallace

CURRENT BIOLOGY (2015)

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Article Food Science & Technology

Soy sauce odour induces and enhances saltiness perception

Napapan Chokumnoyporn et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

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Article Agriculture, Multidisciplinary

Nontargeted Analysis Using Ultraperformance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)

Weidong Dai et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

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Article Food Science & Technology

Multisensory processes in flavour perception and their influence on food choice

John Prescott

CURRENT OPINION IN FOOD SCIENCE (2015)

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Article Food Science & Technology

Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions

Jun-Feng Yin et al.

FOOD RESEARCH INTERNATIONAL (2014)

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Article Agriculture, Multidisciplinary

Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea

Jin-Hua Qin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

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Article Agriculture, Multidisciplinary

Sensory-Guided Identification of N-(1-Methyl-4-oxoimidazolidin-2-ylidene)-α-amino Acids as Contributors to the Thick-Sour and Mouth-Drying Orosensation of Stewed Beef Juice

Tessa Sonntag et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

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Article Psychology, Experimental

Sweet odours and sweet tastes are conflated in memory

Richard J. Stevenson et al.

ACTA PSYCHOLOGICA (2010)

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Article Agriculture, Multidisciplinary

Interaction of Environmental Moisture with Powdered Green Tea Formulations: Relationship between Catechin Stability and Moisture-induced Phase Transformations

Julieta Ortiz et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

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Article Agriculture, Multidisciplinary

Quantitative reconstruction of the nonvolatile sensometabolome of a red wine

Jan Carlos Hufnagel et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

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Article Food Science & Technology

Modulation of perceived taste by olfaction in familiar and unfamiliar beverages

D. Labbe et al.

FOOD QUALITY AND PREFERENCE (2006)

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Article Agriculture, Multidisciplinary

Molecular and sensory studies on the umami taste of Japanese green tea

S Kaneko et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

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Review Nutrition & Dietetics

Beneficial effects of green tea -: A review

C Cabrera et al.

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2006)

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Review Behavioral Sciences

The neurocognitive bases of human multimodal food perception: Sensory integration

Justus V. Verhagen et al.

NEUROSCIENCE AND BIOBEHAVIORAL REVIEWS (2006)

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Article Neurosciences

Odor/taste integration and the perception of flavor

DM Small et al.

EXPERIMENTAL BRAIN RESEARCH (2005)

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Article Agriculture, Multidisciplinary

Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments

S Scharbert et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

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Article Neurosciences

Odor-induced changes in taste perception

J Djordjevic et al.

EXPERIMENTAL BRAIN RESEARCH (2004)

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Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process

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