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The team of Professor Wang Yuefei from the College of Agriculture has made new progress in the quality chemistry and health functions of black tea

 Last Update: 2021-12-27
 Source: Internet
 Author: User

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Black tea is a fully fermented tea, which is the most consumed tea in the world

The team used sensory evaluation and metabonomics to analyze the effects of different processing parameters on the volatile and non-volatile compounds of purple cuckoo tea, and found that phenylacetaldehyde and glutamine were significantly related to the aroma and taste of purple cuckoo tea.

The change of non-volatile matter in the processing of black tea not only affects the quality schedule, but also affects the health benefits of black tea

2021 Nian 12 Yue Journal of Agricultural and Food Chemistry published online entitled "Black Tea Alleviates Particulate Matter-Induced Lung Injury via the Gut-Lung Axis in Mice" team latest research paper

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