کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1190532 | 963534 | 2007 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of fermentation time on the development of compounds responsible for quality in black tea
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The compounds responsible for tea quality, such as theaflavins (TFs) and thearubigins were found to increase with fermentation time. However, TF reached a maximum, declining subsequently. The water extract of black tea decreased with fermentation time. Caffeine concentration remained unchanged. The digallate equivalent of theaflavin, colour index and briskness index were found to peak at the optimum fermentation time. Polyphenols declined more quickly during the initial stages, followed by a steadily declining trend. Fermentation time had little impact on the gallic acid concentration. Among the catechins, epigallocatechin oxidized fastest, followed by epigallocatechin gallate and epicatechin gallate.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 101, Issue 1, 2007, Pages 98–102
Journal: Food Chemistry - Volume 101, Issue 1, 2007, Pages 98–102
نویسندگان
Thomas Muthumani, R.S. Senthil Kumar,