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 کاملAntioxidant properties of green tea aroma in mice
Green tea ('Sencha'), made from the leaves of Camellia sinensis, is the most well-researched antioxidant beverage. The major source of its antioxidant activity is polyphenols, consisting mainly of catechins (flavan-3-ols). However, little is known about the physiological effects of green tea aroma, which lacks catechins. In the present study, we performed inhalation experiments with green tea a...
متن کاملContribution of roasted grains and seeds in aroma of oleang
Oleang, a Thai coffee drink, contained roasted robusta coffee and several roasted grains and seeds. In this research the typical ingredients of oleang that were robusta coffee, corn, soybean, rice, sesame and brown sugar, were roasted and studied for their volatile compounds. Coffee, corn, sesame, and brown sugar were roasted at 220°C for 20 min and soybean and rice were roasted at 240°C for 20...
متن کاملAroma recovery from roasted coffee by wet grinding.
Aroma recovery as determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was compared in coffees resulting from conventional grinding processes, and from wet grinding with cold and hot water. Freshly roasted coffee as well as old, completely degassed coffee was ground in order to estimate the relationship of internal carbon dioxide pressure in freshly roaste...
متن کاملData on green tea flavor determinantes as affected by cultivars and manufacturing processes
This paper presents data related to an article entitled "Green tea flavor determinants and their changes over manufacturing processes" (Han et al., 2016) [1]. Green tea samples were prepared with steaming and pan firing treatments from the tender leaves of tea cultivars 'Bai-Sang Cha' ('BAS') and 'Fuding-Dabai Cha' ('FUD'). Aroma compounds from the tea infusions were detected and quantified usi...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1973
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.37.2147