Changes in Phytochemicals and Determination of Optimum Fermentation Time during Black Tea Manufacturing
نویسندگان
چکیده
منابع مشابه
Dynamic Chemical and Flavor Changes in Black Tea During Fermentation
Fermentation is one of the key steps to produce high-quality black tea, during which the chemical compositions change dramatically. However, the dynamic changes of this sophisticated process are far from clear, and are often characterized through identifying a few compounds. A nontargeted metabolomics approach using Agilent ultrahigh performance liquid chromatography coupled with quadrupole tim...
متن کاملOptimization of Fermentation Time for Iranian Black Tea Production
The optimum fermentation times of black tea manufactured by two systems of Orthodox and CTC (cut, tear & curl) were investigated by measuring the quality parameters of black tea, like: theaflavin, thearubigin, highly polymerized substances and total liquid colour during the fermentation stage. Optimum fermentation times from the beginning of fermentation were determined to be 60 min and 15...
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Although the organoleptic method of tea testing has been traditionally used for quality monitoring, an alternative way by machine vision may be advantageous. Although, the three main quality descriptors estimate the overall quality of madetea, viz., strength, briskness and brightness of tea liquor, the exact colour detection in fermenting process leads to a good quality-monitoring tool. The use...
متن کاملoptimization of fermentation time for iranian black tea production
the optimum fermentation times of black tea manufactured by two systems of orthodox and ctc (cut, tear & curl) were investigated by measuring the quality parameters of black tea, like: theaflavin, thearubigin, highly polymerized substances and total liquid colour during the fermentation stage. optimum fermentation times from the beginning of fermentation were determined to be 60 min and 15...
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BACKGROUND Tea is the most consumed beverage in the world which is second only to water. Tea contains a broad spectrum of active ingredients which are responsible for its health benefits. The composition of constituents extracted to the tea brew depends on the method of preparation for its consumption. The objective of this study was to investigate the extraction kinetics of phenolic compounds,...
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ژورنال
عنوان ژورنال: Journal of Scientific Research
سال: 2020
ISSN: 2070-0245,2070-0237
DOI: 10.3329/jsr.v12i4.45452