iced tea is a world popular beverage,for example about 80% of people in italy and united states, consume iced tea as a thirsty-quenching beverage. however, it is also believed that iced tea contains health benefit components. process of iced tea involved tea solid extraction and then mixing with edible acids, flavors, sugar or non-nutritional sweeteners. in this research, regarding to the deman...

Volatile compounds are important components of tea aroma, a key attribute of sensory quality. The present review examines the formation of aromatic volatiles of various kinds of teas and factors influencing the formation of tea volatiles, including tea cultivar, growing environment and agronomic practices, processing method and storage of tea. The determination of tea volatiles and the relation...

A simutaneous distillation extraction (SDE) combined GC method was constructed for determination of volatile flavor components in Pu-erh tea samples. Dichloromethane and ethyl decylate was employed as organic phase in SDE and internal standard in determination, respectively. Weakly polar DB-5 column was used to separate the volatile flavor components in GC, 10 of the components were quantitativ...

The clonal tea is known for its quality, nutrionally and medicinally valuable biochemical components. But the availability of the clonal tea is limited. Tea plantations all over south India is maximum engaged by the seedlings. Thus in order to enhace the quality of the made tea from seedlings a blending attempt was made and the biochemical components were quantified using the available protocol...

An electronic nose (E-nose) was employed to detect the aroma of green tea after different storage times. Longjing green tea dry leaves, beverages and residues were detected with an E-nose, respectively. In order to decrease the data dimensionality and optimize the feature vector, the E-nose sensor response data were analyzed by principal components analysis (PCA) and the five main principal com...

1. Our results indicate that there are two distinct components of long-term potentiation (LTP) induced by the K+ channel blocker tetraethylammonium chloride (TEA) at synapses of hippocampal CA1 pyramidal neurons. Preincubation of hippocampal slices in the N-methyl-D-aspartate (NMDA) receptor antagonist D,L-2-amino-5 phosphonovalerate (D,L-APV, 50 microM), reduced the magnitude of TEA LTP. In ad...

Although high doses of single bioactive agents may have potent anticancer effects, the chemopreventive properties of the Asian diet may result from interactions among several components that potentiate the activities of any single constituent. In Asia, where intake of soy products and tea consumption are very high, aggressive prostate cancer is significantly less prevalent in Asian men. The obj...

Previous studies in our laboratory showed that decaffeinated green tea and black tea extracts inhibited 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK)-induced tumorigenicity in A/J female mice. In order to understand the mechanism of the inhibitory action, we examined the effects of decaffeinated green tea, black tea, and tea components on the metabolic activation of NNK in vitro and in v...