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Changes in non-volatile matter in black tea processing affect health efficacy

 Last Update: 2022-09-19
 Source: Internet
 Author: User

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Black tea belongs to fully fermented tea and is the most consumed tea in the world

The team used sensory evaluation and metabolomics to analyze the effects of different processing parameters on the volatile and non-volatile compounds of purple azalea black tea, and found that phenylacetaldehyde and glutamine were significantly correlated with the aroma and taste of purple azalea black tea, respectively.

During the processing of black tea, the change of non-volatile substances not only affects the quality of the product, but also affects its health benefits

In December, the team published their latest research paper online in the Journal of Agricultural and Food Chemistry, titled "Black tea attenuates particulate-induced lung injury via the gut-lung axis in mice

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