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Original Articles

V. Chemical composition of tea

Pages 435-456 | Published online: 03 Nov 2009

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A Bhattacharya, M Sharma, A Gulati, R Joshi, Sk Chanda & Ps Ahuja. (2015) Histochemical evaluation of catechins in PEG stressed transgenic tea plants using catechin-specific-diazotized sulfanilamide reagent. Biotechnic & Histochemistry 90:1, pages 45-54.
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Articles from other publishers (26)

K.G. Nelum, P. Piyasena, M.A.B. Ranatunga, S.A.D.P.S. Jayawardhane, M.S.C. Fernando, E.N.U. Edirisinghe, H.B. Tharangika, A.S. Ghouse, A.A. B. Abayarathne, W.S. Jayasinghe, I.S.B. Abeysinghe & L.S.K. Hettiarachchi. (2023) Prediction of glucose and sucrose values of black tea samples using NIR spectroscopy and chemometrics. Food and Humanity 1, pages 1482-1493.
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K.G. Nelum P. Piyasena, L.S.K. Hettiarachchi, E.N.U. Edirisinghe, A.A.B. Abayarathne & W.S. Jayasinghe. (2023) Quantification of dynamic changes of sugars during the aeration/oxidation period of black tea processing: A Sri Lankan study. Food and Humanity 1, pages 8-12.
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Yanping Lin, Ying Wang, Yibiao Huang, Huanlu Song & Ping Yang. (2023) Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics. Foods 12:13, pages 2433.
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Ping Yang, Haili Wang, Qingqing Cao, Huanlu Song, Yongquan Xu & Yanping Lin. (2023) Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea. Journal of Food Composition and Analysis 115, pages 104954.
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Peyton Bishop, Eric R. Pitts, Drew Budner & Katherine A. Thompson-Witrick. (2022) Chemical Composition of Kombucha. Beverages 8:3, pages 45.
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Tesfaye Benti, Adugna Debela, Yetenayet Bekele & Sultan Suleman. (2022) Influence of clone and nitrogen application level on quality of green tea in some selected tea (Camellia sinensis (L.)O. Kuntze) in Southwest Ethiopia. Heliyon 8:8, pages e10179.
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K.G. Nelum P. Piyasena, L.S.K. Hettiarachchi, S.A. D.P.S. Jayawardhane, E.N. U. Edirisinghe & W.S. Jayasinghe. (2022) Evaluation of inherent fructose, glucose and sucrose concentrations in tea leaves (Camellia sinensis L.) and in black tea. Applied Food Research 2:1, pages 100100.
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Ping Yang, Mingguang Yu, Huanlu Song, Yongquan Xu, Yanping Lin & Michael Granvogl. (2021) Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea ( Camellia sinensis ) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma . Journal of Agricultural and Food Chemistry 70:1, pages 267-278.
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Ping Yang, Huanlu Song, Yanping Lin, Tianyang Guo, Lijin Wang, Michael Granvogl & Yongquan Xu. (2021) Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation . Food & Function 12:11, pages 4797-4807.
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Antonio M. Inarejos-García, Inés Helbig, Paul Klette, Sara Weber, Jens Maeder & Gertrud E. Morlock. (2021) Authentication of Commercial Powdered Tea Extracts ( Camellia sinensis L.) by Gas Chromatography . ACS Food Science & Technology 1:4, pages 596-604.
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Jing Zhang, Joshua Van Mullem, Disney Ribeiro Dias & Rosane Freitas Schwan. (2021) The chemistry and sensory characteristics of new herbal tea‐based kombuchas. Journal of Food Science 86:3, pages 740-748.
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Selin KALKAN, Mustafa Remzi OTAĞ, Sümeyye SARMUSAK, Feride Buse GÖNÜLTAŞ & Arife YAŞAR. (2020) Farklı Çay Türleri ile Hazırlanan Kombuchaların Biyoaktif ve Duyusal Özelliklerinin Belirlenmesi. Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi.
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M I Prawira-Atmaja, Shabri, H S Khomaini, H Maulana, S Harianto & D Rohdiana. (2018) Changes in chlorophyll and polyphenols content in Camellia sinensis var. sinensis at different stage of leaf maturity . IOP Conference Series: Earth and Environmental Science 131, pages 012010.
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K.R. Jolvis Pou. (2016) Fermentation: The Key Step in the Processing of Black Tea. Journal of Biosystems Engineering 41:2, pages 85-92.
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Ershad Sheibani, Susan E. Duncan, David D. Kuhn, Andrea M. Dietrich, Jordan J. Newkirk & Sean F. O'Keefe. (2015) Changes in flavor volatile composition of oolong tea after panning during tea processing. Food Science & Nutrition 4:3, pages 456-468.
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Matthew C. Cook, Matthew J. Stukel, Weihua Zhang, Jean-Francois Mercier & Michael W. Cooke. (2016) The determination of Fukushima-derived cesium-134 and cesium-137 in Japanese green tea samples and their distribution subsequent to simulated beverage preparation. Journal of Environmental Radioactivity 153, pages 23-30.
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Maysoon AlHafez, Fadi Kheder & Malak AlJoubbeh. (2014) Polyphenols, flavonoids and (-)-epigallocatechin gallate in tea leaves and in their infusions under various conditions. Nutrition & Food Science 44:5, pages 455-463.
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Joyce Ferreira Severino, Bernard A. Goodman, Christopher W.M. Kay, Klaus Stolze, Daniel Tunega, Thomas G. Reichenauer & Katharina F. Pirker. (2009) Free radicals generated during oxidation of green tea polyphenols: Electron paramagnetic resonance spectroscopy combined with density functional theory calculations. Free Radical Biology and Medicine 46:8, pages 1076-1088.
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Juliana Domingues Lima, Paulo Mazzafera, Wilson da Silva Moraes & Reginaldo Barboza da Silva. (2009) Chá: aspectos relacionados à qualidade e perspectivas. Ciência Rural 39:4, pages 1258-1266.
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Jianyun Ruan, Joska Gerendás, Rolf Härdter & Burkhard Sattelmacher. (2007) Effect of root zone pH and form and concentration of nitrogen on accumulation of quality‐related components in green tea. Journal of the Science of Food and Agriculture 87:8, pages 1505-1516.
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R. Malbaša, E. Lončar, M. Djurić, M. Klašnja, L.J. Kolarov & S. Markov. (2006) Scale-Up of Black Tea Batch Fermentation by Kombucha. Food and Bioproducts Processing 84:3, pages 193-199.
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E. Lončar, M. Djurić, R. Malbaša, L.J. Kolarov & M. Klašnja. (2006) Influence of Working Conditions Upon Kombucha Conducted Fermentation of Black Tea. Food and Bioproducts Processing 84:3, pages 186-192.
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J.L Marnewick, W Batenburg, P Swart, E Joubert, S Swanevelder & W.C.A Gelderblom. (2004) Ex vivo modulation of chemical-induced mutagenesis by subcellular liver fractions of rats treated with rooibos (Aspalathus linearis) tea, honeybush (Cyclopia intermedia) tea, as well as green and black (Camellia sinensis) teas. Mutation Research/Genetic Toxicology and Environmental Mutagenesis 558:1-2, pages 145-154.
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Christiane J. Dufresne & Edward R. Farnworth. (2001) A review of latest research findings on the health promotion properties of tea. The Journal of Nutritional Biochemistry 12:7, pages 404-421.
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C. Dufresne & E. Farnworth. (2000) Tea, Kombucha, and health: a review. Food Research International 33:6, pages 409-421.
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Lilian B.M Tijburg, Sheila A Wiseman, Gert W. Meijer & Jan A Weststrate. (1997) Effects of green tea, black tea and dietary lipophilic antioxidants on LDL oxidizability and atherosclerosis in hypercholesterolaemic rabbits. Atherosclerosis 135:1, pages 37-47.
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