Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat (Eriobotrya Japonica) and green tea leaves

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 13, 2009, Pages 5816-5822

  Tanaka, Takashi ^a   Miyata, Yuji ^b   Tamaya, Kei ^c   Kusano, Rie ^a   Matsuo, Yosuke ^a   Tamaru, Shizuka ^d   Tanaka, Kazunari ^d   Matsui, Toshiro ^e   Maeda, Masamichi ^c   Kouno, Isao ^a  

^a NAGASAKI UNIVERSITY   (Japan)

^b Higashisonogi Tea Branch   (Japan)

^c INDUSTRIAL TECHNOLOGY CENTER OF NAGASAKI   (Japan)

^d UNIVERSITY OF NAGASAKI   (Japan)

^e KYUSHU UNIVERSITY   (Japan)

Author keywords

Black tea; Catechin; Loquat; Oxidation; Tea; Theaflavin; Thearubigin

Indexed keywords

BIFLAVONOID; CATECHIN; DRUG DERIVATIVE; GALLIC ACID; PHENOL DERIVATIVE; THEAFLAVINE GALLATE; THEARUBIGIN;

ARTICLE; CHEMISTRY; ENZYMOLOGY; FERMENTATION; FOOD HANDLING; LOQUAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; PLANT LEAF; TASTE; TEA;

BIFLAVONOIDS; CAMELLIA SINENSIS; CATECHIN; ERIOBOTRYA; FERMENTATION; FOOD HANDLING; GALLIC ACID; OXIDATION-REDUCTION; PHENOLS; PLANT LEAVES; TASTE; TEA;

CAMELLIA SINENSIS; ERIOBOTRYA JAPONICA;

EID: 67649844513     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900963p     Document Type: Article

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