Papers mentioning fermented tea or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Fermented foods are an important part of global traditional diets, featuring unique flavors and health benefits. Enantiomers, as mirror-image molecules with different biological ac... Read full abstract on PubMed →
The mechanism of the quality formation of dark tea is not fully clear, particularly under variable fermentation temperatures. In this study, the tea fermented with <i>Aspergillus n... Read full abstract on PubMed →
Ripened Pu-erh tea (RPT) experiences notable aroma transformations during industrial pile fermentation, yet the stage-dependent evolution of key aroma compounds remains poorly unde... Read full abstract on PubMed →
High-fat diets contribute to obesity and metabolic disorders. Ganoderma lucidum is renowned for its abundant bioactive compounds and diverse pharmacological effects. Green tea ferm... Read full abstract on PubMed →
Chinese post-fermented teas are produced through special fermentation by microorganisms, with fungi significantly contributing to their flavor and sensory characteristics. Here, th... Read full abstract on PubMed →
Tea aroma critically influences consumer preference. Pantoea camelliae Z09, isolated from Yunnan sun-dried green tea, enhances the rose-honey aroma of fermented tea infusion. This... Read full abstract on PubMed →
Theanine and fructose are the primary substrates participating in the Maillard reaction during the thermal processing of tea, playing a significant role in forming its characterist... Read full abstract on PubMed →
Eurotium cristatum is a promising probiotic fungus for improving tea flavor. This research explored the volatile and non-volatile metabolites associated with flavor characteristics... Read full abstract on PubMed →
Light-fermented sour tea (ST) was produced by fermenting the Yunnan large-leaf variety of sun-dried green tea (GT) with Aspergillus niger RAF106. The flavor characteristics of both... Read full abstract on PubMed →
High-aroma Camellia sinensis cultivars Jinguanyin and Jinmudan are usually used to make black tea and lightly fermented oolong tea. The Oolong tea produced has a rich, lingering ar... Read full abstract on PubMed →
Fermented tea beverage (FTB) has garnered significant attention owing to its unique combination of tea and wine flavors and its potential health benefits. This study investigates F... Read full abstract on PubMed →
Summer-autumn green tea (SAGT) is a high-yield green tea often compromised by pronounced bitterness, astringency and a weak aroma, which severely limit its consumer acceptability a... Read full abstract on PubMed →
BACKGROUND Fu Brick tea (FBT) extract has been demonstrated to lower blood lipids, protect liver, and prevent obesity. Despite these benefits, there are no products on the market t... Read full abstract on PubMed →
Aging process has been recognized as one of the means to improve the quality of microbial fermented teas. The evolution of the characteristic stale aroma, a key odorant of microbia... Read full abstract on PubMed →
Fermented tea (FT) using a single Eurotium cristatum strain can produce a pleasant fungal-flowery aroma, which is similar to the composite aroma characteristic of minty, flowery, a... Read full abstract on PubMed →
Developing an effective method to improve the quality of Pu-erh tea is of great scientific and commercial interest. In this work, Penicillium chrysogenum P1 isolated from Pu-erh te... Read full abstract on PubMed →
Yellow tea, also known as huángchá in Chinese, is a lightly fermented tea unique to China. As a rare and precious variety of tea, it has gained increasing popularity in recent year... Read full abstract on PubMed →
Pu-erh tea is known as a fermented tea and longer storage enhances its flavor and taste. Recently, Aspergillus, Blastobotrys, and Streptomyces are found to play important roles in... Read full abstract on PubMed →
Three types of Cocoa tea, green, oolong, and black, were prepared from fresh young leaves of Camellia ptilophylla. Their aroma characteristics were compared by a sensory evaluation... Read full abstract on PubMed →
Dianhong Black Tea, a fermented tea containing various bioactive ingredients, has been found to have a significant role in alleviating alcoholic liver injury (ALI). One of its main... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.