Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea:  Quantitative Differences between Tea Leaves and Infusion

2006 ◽  
Vol 54 (3) ◽  
pp. 916-924 ◽  
Author(s):  
Christian Schuh ◽  
Peter Schieberle
Keyword(s):  
Black Tea ◽  
Aroma Compounds ◽  
Tea Leaves

Characterization of β-Primeverosidase, Being Concerned with Alcoholic Aroma Formation in Tea Leaves To Be Processed into Black Tea, and Preliminary Observations on Its Substrate Specificity

1998 ◽  
Vol 46 (5) ◽  
pp. 1712-1718 ◽  
Author(s):  
Yasuyuki Ijima ◽  
Kenji Ogawa ◽  
Naoharu Watanabe ◽  
Taichi Usui ◽  
Mayumi Ohnishi-Kameyama ◽  
...  
Keyword(s):  
Substrate Specificity ◽  
Black Tea ◽  
Tea Leaves

Immobilization and Characterization of Tannase and its Haze-removing

2009 ◽  
Vol 15 (6) ◽  
pp. 545-552 ◽  
Author(s):  
Erzheng Su ◽  
Tao Xia ◽  
Liping Gao ◽  
Qianying Dai ◽  
Zhengzhu Zhang
Keyword(s):  
Kinetic Parameter ◽  
High Activity ◽  
Green Tea ◽  
Storage Stability ◽  
Residual Activity ◽  
Black Tea ◽  
Optimum Temperature ◽  
Oolong Tea ◽  
Optimum Ph

Tannase was effectively immobilized on alginate by the method of crosslinking-entrapment-crosslinking with a high activity recovery of 76.6%. The properties of immobilized tannase were investigated. Its optimum temperature was determined to be 35 ° C, decreasing 10 °C compared with that of free enzyme, whereas the optimum pH of 5.0 did not change. The thermal and pH stabilities of immobilized tannase increased to some degree. The kinetic parameter, Km, for immobilized tannase was estimated to be 11.6 × 10-4 mol/L. Fe2+ and Mn2+ could activate the activity of immobilized tannase. The immobilized tannase was also applied to treat the tea beverage to investigate its haze-removing effect. The content of non-estern catechins in green tea, black tea and oolong tea increased by 52.17%, 12.94% and 8.83%, respectively. The content of estern catechins in green tea, oolong tea and black tea decreased by 20.0%, 16.68% and 5.04%, respectively. The anti-sediment effect of green tea infusion treated with immobilized tannase was significantly increased. The storage stability and reusability of the immobilized tannase were improved greatly, with 72.5% activity retention after stored for 42 days and 86.9% residual activity after repeatedly used for 30 times.

Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica)

2021 ◽  
pp. 103248
Author(s):  
Shaohui Li ◽  
Wei Zhao ◽  
Songyan Liu ◽  
Pengliang Li ◽  
Aixia Zhang ◽  
...  
Keyword(s):  
Foxtail Millet ◽  
Aroma Compounds ◽  
Setaria Italica ◽  
Nutritional Properties
Sign in / Sign up

Export Citation Format

Share Document