Analysis of Key Odorants in Roasted Green Tea
نویسندگان
چکیده
منابع مشابه
Sub-critical water extraction of residual green tea to produce a roasted green tea-like extract.
In this study, we investigated the effects of various temperatures between 140 to 260 degrees C during sub-critical water extraction of residual green tea in making a roasted green tea-like extract, a popular beverage in Japan. Each residual green tea extract was analyzed for sensory properties and antioxidative activities, and this revealed 140 degrees C to be the best extraction temperature. ...
متن کاملNCHU Institute of Food
Roasted stem tea has a characteristic flavour, which is obtained by roasting tea stems, by-product of green tea production. The difference between roasted stem and leaf tea derived from the same tea plants were investigated using GC–MS. Pyrazine compounds exhibited a roasted odour and high flavour dilution (FD) factors, as determined via aroma extract dilution analysis (AEDA). Roasted stem tea ...
متن کاملanalysis of power in the network society
اندیشمندان و صاحب نظران علوم اجتماعی بر این باورند که مرحله تازه ای در تاریخ جوامع بشری اغاز شده است. ویژگیهای این جامعه نو را می توان پدیده هایی از جمله اقتصاد اطلاعاتی جهانی ، هندسه متغیر شبکه ای، فرهنگ مجاز واقعی ، توسعه حیرت انگیز فناوری های دیجیتال، خدمات پیوسته و نیز فشردگی زمان و مکان برشمرد. از سوی دیگر قدرت به عنوان موضوع اصلی علم سیاست جایگاه مهمی در روابط انسانی دارد، قدرت و بازتولید...
15 صفحه اولComparative analysis of antimicrobial activity of leaf extracts from fresh green tea, commercial green tea and black tea on pathogens
Medicinal plants have been a major source of therapeutic agents for alleviation and cure diseases. In the present investigation comparative analysis of antimicrobial activity of green tea Camellia sinensis fresh leaves, commercial green tea leaves and dust tea against enteropathogens and specific fungi were carried out. The antimicrobial activity of the extracts of Camellia sinensis was analyze...
متن کاملPhotoluminescence quantitative analysis of Gallic acid and Caffeine in green tea using multi-way chemometric approaches
Green tea is considered as a dietary source of antioxidant nutrients, which acts upon human health. Green tea leaves contain three main components in the form of simple hydroxy benzoic acids such as gallic acid, propyl gallate and xanthic bases (caffeine), have been reported to prevent or delay a number of degenerative diseases and act mainly upon the central nervous system and stimulating wake...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Chagyo Kenkyu Hokoku (Tea Research Journal)
سال: 2008
ISSN: 0366-6190,1883-941X
DOI: 10.5979/cha.2008.105_43