ArticleJournal of food science and technology2017
Improving the quality of fermented black tea juice with oolong tea infusion.
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity ofFrontiers in nutrition · 2022Article
- Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea.Molecules (Basel, Switzerland) · 2021Article
- Effect of storage time on biochemical characteristics and antioxidant activity of hawk tea (Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fresh tea leaves were crushed into juice and then fermented (oxidation) to obtain fermented black tea juice, which can be used to prepare black tea beverage. The effects of addition of oolong tea infusion or tossing of tea leaves on the sensory quality and theaflavins (TFs) concentration of fermented black tea juice were investigated. The results showed that both addition of tea infusion and tossing of fresh tea leaves increased the TFs/thearubigins (TRs) ratio and improved the sensory quality of fermented black tea juice. The TFs/TRs ratio was found to be significantly correlated with the scores for flavor (
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