Investigation of processes in black tea manufacture through model fermentation (oxidation) experiments

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 31, 2014, Pages 7854-7861

  Stodt, Ulf W ^a   Blauth, Nadine ^a   Niemann, Steffi ^a   Stark, Janina ^a   Pawar, Vikas ^b   Jayaraman, Sujatha ^b   Koek, Jan ^c   Engelhardt, Ulrich H ^a  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^b Hindustan Lever Limited   (India)

^c UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

black tea; Camellia sinensis; enzymatic oxidation; model fermentation; peroxidase; polyphenoloxidase; theaflavins; thearubigins

Indexed keywords

FERMENTATION; OXIDATION;

BLACK TEA; CAMELLIA SINENSIS; ENZYMATIC OXIDATIONS; PEROXIDASE; POLYPHENOL OXIDASE; THEAFLAVINS; THEARUBIGINS;

FLAVONOIDS;

ARMORACIA RUSTICANA; CAMELLIA SINENSIS;

BIFLAVONOID; CATECHIN; CATECHOL OXIDASE; FLAVAN-3-OL; FLAVONOID; PEROXIDASE; POLYPHENOL; TEA; THEAFLAVIN; THEARUBIGIN;

ANALOGS AND DERIVATIVES; BIOLOGICAL MODEL; CAMELLIA SINENSIS; CHEMISTRY; FERMENTATION; FOOD HANDLING; METABOLISM; OXIDATION REDUCTION REACTION; PLANT LEAF; PROCEDURES; TEA;

BIFLAVONOIDS; CAMELLIA SINENSIS; CATECHIN; CATECHOL OXIDASE; FERMENTATION; FLAVONOIDS; FOOD HANDLING; MODELS, BIOLOGICAL; OXIDATION-REDUCTION; PEROXIDASE; PLANT LEAVES; POLYPHENOLS; TEA;

EID: 84905748887     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501591j     Document Type: Article

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