کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2688403 1143095 2015 19 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Tea aroma formation
ترجمه فارسی عنوان
تشکیل عطر چای
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

Besides water, tea is one of the most popular beverages around the world. The chemical ingredients and biological activities of tea have been summarized recently. The current review summarizes tea aroma compounds and their formation in green, black, and oolong tea. The flavor of tea can be divided into two categories: taste (non-volatile compounds) and aroma (volatile compounds). All of these aroma molecules are generated from carotenoids, lipids, glycosides, etc. precursors, and also from Maillard reaction. In the current review, we focus on the formation mechanism of main aromas during the tea manufacturing process.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Science and Human Wellness - Volume 4, Issue 1, March 2015, Pages 9–27
نویسندگان
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