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Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS
UPLC-TOF-MS/MS tea cultivars tea processing flflavoalkaloids
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2023/4/20
Flavoalkaloids have been found from tea. However, there is limited information about their content in difffferent teas. Herein, 51 tea samples were screened for flflavoalkaloid content. Twelve teas wi...
Yearly Changes in Contents of Chemical Constituents in First Flushes of Tea Cultivars
Camellia sinensis Contents of chemical constituents First flush Yearly change
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2009/7/8
Various chemical constituents in tea shoots (leaves + young stems) contribute to the taste of tea. For example, tannin gives tea its bitterness and astringency, caffeine contributes to bitterness, an...