Cargando…

Flavor Characteristics of Ganpu Tea Formed During the Sun-Drying Processing and Its Antidepressant-Like Effects

Ganpu tea is a novel type of tea beverage with unique and pleasant flavor that encases Pu-erh tea leaves within an intact mandarin peel. However, to date, no holistic and detail studies on its chemical composition and biological activities have been reported yet. In the present study, by applying UP...

Descripción completa

Detalles Bibliográficos
Autores principales:	Xiao, Sui, Huang, Jingyuan, Huang, Yahui, Lai, Huiqing, Zheng, Yi, Liang, Dahua, Xiao, Hang, Zhang, Xu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2021
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8044837/ https://www.ncbi.nlm.nih.gov/pubmed/33869264 http://dx.doi.org/10.3389/fnut.2021.647537

Ejemplares similares

Research on the Efficacy of Ganpu Vine Tea in Inhibiting Uric Acid Production
por: Zhang, Zhi-Xu, et al.
Publicado: (2023)

Chemical Profile, Antioxidative, and Gut Microbiota Modulatory Properties of Ganpu Tea: A Derivative of Pu-erh Tea
por: Zheng, Yuying, et al.
Publicado: (2020)

Effects of Different Concentrations of Ganpu Tea on Fecal Microbiota and Short Chain Fatty Acids in Mice
por: Wang, Chen, et al.
Publicado: (2021)

Metabolites profiling reveals the dynamic changes of non-volatiles in Pu-erh during Ganpu tea processing
por: Deng, Xinyi, et al.
Publicado: (2023)

Flavor properties of Chinese noodles processed by dielectric drying
por: Lin, Qian, et al.
Publicado: (2022)

Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis
por: Liu, Cong, et al.
Publicado: (2022)

The Impact of Citrus-Tea Cofermentation Process on Chemical Composition and Contents of Pu-Erh Tea: An Integrated Metabolomics Study
por: Xu, Ya, et al.
Publicado: (2021)

Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat
por: Wang, Jinxing, et al.
Publicado: (2023)

Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea
por: Jin, Jian-Chang, et al.
Publicado: (2023)

The molecular mechanisms of quality difference for Alpine Qingming green tea and Guyu green tea by integrating multi-omics
por: Xiao, Hongshi, et al.
Publicado: (2023)

Editorial: Flavor chemistry of food: mechanism, interaction, new advances
por: Huang, Mingquan, et al.
Publicado: (2023)

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine
por: Zou, Chun, et al.
Publicado: (2023)

Anticarcinogenic potentials of tea catechins
por: Li, Xiao-Xiang, et al.
Publicado: (2022)

Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics
por: Guo, Xuefeng, et al.
Publicado: (2022)

Oolong Tea Consumption and the Risk of Oral Squamous Cell Carcinoma: A Propensity Score-Based Analysis in Southeast China
por: Deng, Qingrong, et al.
Publicado: (2022)

Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis
por: Wang, Huajie, et al.
Publicado: (2022)

Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasons
por: Wang, Lamei, et al.
Publicado: (2023)

Insights into flavor and key influencing factors of Maillard reaction products: A recent update
por: Liu, Shuyun, et al.
Publicado: (2022)

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup
por: Lai, Jing, et al.
Publicado: (2022)

Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
por: Liao, Yueqin, et al.
Publicado: (2023)

Volatile Flavor Compounds of Pugionium cornutum (L.) Gaertn. Before and After Different Dehydration Treatments
por: Li, Haoyu, et al.
Publicado: (2022)

Adding functional properties to beer with jasmine tea extract
por: Chen, De-Quan, et al.
Publicado: (2023)

Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China
por: Jin, Yadong, et al.
Publicado: (2022)

Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods
por: Xiong, Tian, et al.
Publicado: (2023)

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation
por: Zheng, Yaru, et al.
Publicado: (2023)

Tissue-Dependent Variation Profiles of Tea Quality-Related Metabolites in New Shoots of Tea Accessions
por: Yamashita, Hiroto, et al.
Publicado: (2021)

Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea
por: Zhou, Lei, et al.
Publicado: (2023)

Effects of beer, wine, and baijiu consumption on non-alcoholic fatty liver disease: Potential implications of the flavor compounds in the alcoholic beverages
por: Zhou, Yabin, et al.
Publicado: (2023)

Extraction of Squalene From Tea Leaves (Camellia sinensis) and Its Variations With Leaf Maturity and Tea Cultivar
por: Sheng, Yue Yue, et al.
Publicado: (2022)

Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase
por: Fan, Xiankang, et al.
Publicado: (2022)

The Relationship Between Salivary Redox, Diet, and Food Flavor Perception
por: Schwartz, Mathieu, et al.
Publicado: (2021)

Effect of microbial interaction on flavor quality in Chinese baijiu fermentation
por: Gao, Lei, et al.
Publicado: (2022)

Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry
por: Pan, Long, et al.
Publicado: (2023)

The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves
por: Wang, Yahui, et al.
Publicado: (2022)

Modulation effects of microorganisms on tea in fermentation
por: Hu, Ting, et al.
Publicado: (2022)

Prospective Associations of Tea Consumption With Risk of Cognitive Decline in the Elderly: A 1-Year Follow-Up Study in China
por: Li, Wei, et al.
Publicado: (2022)

Causal Association Between Tea Consumption and Bone Health: A Mendelian Randomization Study
por: Chen, Song, et al.
Publicado: (2022)

Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength
por: Ren, Zhongyang, et al.
Publicado: (2022)

Effects of Different Green Teas on Obesity and Non-Alcoholic Fatty Liver Disease Induced by a High-Fat Diet in Mice
por: Zhou, Dan-Dan, et al.
Publicado: (2022)

Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China
por: Chen, Yulian, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_4tr8bprlmq53drp5okgtq6r7fg