Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process

Journal of Bioscience and Bioengineering

Volumn 109, Issue 6, 2010, Pages 557-563

  Chen, Yuh Shuen ^a   Liu, Bing Lan ^b   Chang, Yaw Nan ^c  

^a HUNGKUANG UNIVERSITY   (Taiwan)

^b CHAOYANG UNIVERSITY OF TECHNOLOGY   (Taiwan)

^c NATIONAL FORMOSA UNIVERSITY   (Taiwan)

Author keywords

Aminobutyric acid (GABA) content; Bioactivities; DPPH radical scavenging activity; Pile fermentation; Pu erh tea; Sensory evaluation

Indexed keywords

AMINOBUTYRIC ACIDS; COMMERCIAL SAMPLE; DPPH RADICAL SCAVENGING ACTIVITY; FERMENTATION PROCESS; HIGH QUALITY; LONG-TERM STORAGE; POLYPHENOLS; RADICAL SCAVENGING ACTIVITY; RADICAL SCAVENGING EFFECT; SENSORY EVALUATION; SHORT PERIODS; TEA INFUSION; TEA LEAVES;

ACIDS; AMINO ACIDS; BACTERIA; FERMENTATION; PHENOLS; PILES; PLUTONIUM;

TANTALUM;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 4 AMINOBUTYRIC ACID; POLYPHENOL DERIVATIVE;

ACTINOBACTERIA; ACTINOPLANES AURANTIACUS; ACTINOPLANES PALLIDOAURANTIACUS; ACTINOPLANES PURPEOBRUNNEUS; ARTICLE; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; DRUG ACTIVITY; FERMENTATION; FLAVOR; SENSORY ANALYSIS; STREPTOMYCES; STREPTOMYCES BACILLARIS; STREPTOMYCES CAVOURENSIS; STREPTOMYCES CINEREUS; TASTE; TEA;

BACTERIA; CHINA; FERMENTATION; FLAVONOIDS; FREE RADICAL SCAVENGERS; FUNGI; GAMMA-AMINOBUTYRIC ACID; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; TAIWAN; TASTE; TEA;

ACTINOPLANES PALLIDOAURANTIACUS; ACTINOPLANES PURPEOBRUNNEUS; CRYPTOSPORANGIUM AURANTIACUM; FUNGI; STREPTOMYCES BACILLARIS; STREPTOMYCES CAVOURENSIS SUBSP. CAVOURENSIS; STREPTOMYCES CINEREUS;

EID: 77952104061     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2009.11.004     Document Type: Article

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