The Experts below are selected from a list of 5334 Experts worldwide ranked by ideXlab platform
Paul D. Roach - One of the best experts on this subject based on the ideXlab platform.
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Development of an objective measure of quality and commercial value of Japanese-styled green Tea (Camellia L. sinensis): the Quality Index Tool
Journal of Food Science and Technology, 2018Co-Authors: James C. Krahe, Michelle A. Krahe, Paul D. RoachAbstract:A novel approach to evaluate the commercial value of green Tea products is explored in this paper. The green Tea Quality Index Tool (QI-Tool) is based on high performance liquid chromatography (HPLC), capable of identifying and understanding the constituents that are important to create superior consumer and commercially valuable green Tea Beverages in the Japanese-style. This tool will allow producers to better identify a product’s potential value within the various levels of green Tea retail quality structure. Via the quantification of theanine, caffeine and the catechins: epicatechin (EC), epicatechin gallate (ECG), epigallocatchin (EGC), epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG) within a green Tea Beverage, the QI-Tool provides categorisation of a product against the green Tea market retail competitive set. This allows a better understanding of the product’s potential commercial value, as well as a comparison to other products within that market category. The QI-Tool is an alternative and promising method for objectively evaluating commercial value of green Tea products using HPLC analysis.
James C. Krahe - One of the best experts on this subject based on the ideXlab platform.
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Development of an objective measure of quality and commercial value of Japanese-styled green Tea (Camellia L. sinensis): the Quality Index Tool
Journal of Food Science and Technology, 2018Co-Authors: James C. Krahe, Michelle A. Krahe, Paul D. RoachAbstract:A novel approach to evaluate the commercial value of green Tea products is explored in this paper. The green Tea Quality Index Tool (QI-Tool) is based on high performance liquid chromatography (HPLC), capable of identifying and understanding the constituents that are important to create superior consumer and commercially valuable green Tea Beverages in the Japanese-style. This tool will allow producers to better identify a product’s potential value within the various levels of green Tea retail quality structure. Via the quantification of theanine, caffeine and the catechins: epicatechin (EC), epicatechin gallate (ECG), epigallocatchin (EGC), epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG) within a green Tea Beverage, the QI-Tool provides categorisation of a product against the green Tea market retail competitive set. This allows a better understanding of the product’s potential commercial value, as well as a comparison to other products within that market category. The QI-Tool is an alternative and promising method for objectively evaluating commercial value of green Tea products using HPLC analysis.
Lifei Wang - One of the best experts on this subject based on the ideXlab platform.
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effects of heat processing and storage on flavanols and sensory qualities of green Tea Beverage
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Lifei WangAbstract:This research was conducted to understand the effects of heat processing and storage on flavanols and sensory qualities of green Tea extract. Fresh Tea leaves were processed into sTeamed and roasted green Teas by commercial methods and then extracted with hot water (80 °C) at 1:160 ratio (Tea leaves/water by weight). Green Tea extracts were heat processed at 121 °C for 1 min and then stored at 50 °C to accelerate chemical reactions. Changes in flavanol composition and sensory qualities of green Tea extracts during processing and storage were measured. Eight major flavanols (catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate) were identified in the processed Tea extract. Among them, epigallocatechin gallate and epigallocatechin appeared to play the key role in the changes of sensory qualities of processed green Tea Beverage. The sTeamed Tea leaves produced a more desirable quality of processed green Tea Beverage than the roasted ones.
Michelle A. Krahe - One of the best experts on this subject based on the ideXlab platform.
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Development of an objective measure of quality and commercial value of Japanese-styled green Tea (Camellia L. sinensis): the Quality Index Tool
Journal of Food Science and Technology, 2018Co-Authors: James C. Krahe, Michelle A. Krahe, Paul D. RoachAbstract:A novel approach to evaluate the commercial value of green Tea products is explored in this paper. The green Tea Quality Index Tool (QI-Tool) is based on high performance liquid chromatography (HPLC), capable of identifying and understanding the constituents that are important to create superior consumer and commercially valuable green Tea Beverages in the Japanese-style. This tool will allow producers to better identify a product’s potential value within the various levels of green Tea retail quality structure. Via the quantification of theanine, caffeine and the catechins: epicatechin (EC), epicatechin gallate (ECG), epigallocatchin (EGC), epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG) within a green Tea Beverage, the QI-Tool provides categorisation of a product against the green Tea market retail competitive set. This allows a better understanding of the product’s potential commercial value, as well as a comparison to other products within that market category. The QI-Tool is an alternative and promising method for objectively evaluating commercial value of green Tea products using HPLC analysis.
Xiao Yang - One of the best experts on this subject based on the ideXlab platform.
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Tea is a significant dietary source of ellagitannins and ellagic acid
Journal of Agricultural and Food Chemistry, 2019Co-Authors: Xiao Yang, Francisco A TomasbarberanAbstract:The ellagitannin composition and the total content of ellagitannins in different types of Tea were studied by high-performance liquid chromatography/ion-trap mass spectrometry. Strictinin and seven other isomers, tellimagrandin I, and ellagic acid were identified from Tea infusions. The ellagitannin content in Tea infusions was determined after acid hydrolysis and ranged from 0.15 to 4.46 mg of ellagic acid equivalent/g of Tea in the infusions. The intake of ellagic acid after drinking a cup of Tea brewed with 4 g of Tea could range between 0.59 and 17.89 mg. These results indicate that Tea can be a significant contributor to the dietary intake of ellagitannins. Urolithins, the gut microbiota metabolites produced in vivo from ellagic acid and ellagitannins, were detected in human urine after dietary Tea Beverage intake. Urolithin metabotypes A, B, and 0 were identified in volunteers after Tea intake. These results suggest that the daily intake of ellagitannins from Tea can have a role in Tea health effects.
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Tea Is a Significant Dietary Source of Ellagitannins and Ellagic Acid
2018Co-Authors: Xiao Yang, Francisco A. Tomás-barberánAbstract:The ellagitannin composition and the total content of ellagitannins in different types of Tea were studied by high-performance liquid chromatography/ion-trap mass spectrometry. Strictinin and seven other isomers, tellimagrandin I, and ellagic acid were identified from Tea infusions. The ellagitannin content in Tea infusions was determined after acid hydrolysis and ranged from 0.15 to 4.46 mg of ellagic acid equivalent/g of Tea in the infusions. The intake of ellagic acid after drinking a cup of Tea brewed with 4 g of Tea could range between 0.59 and 17.89 mg. These results indicate that Tea can be a significant contributor to the dietary intake of ellagitannins. Urolithins, the gut microbiota metabolites produced in vivo from ellagic acid and ellagitannins, were detected in human urine after dietary Tea Beverage intake. Urolithin metabotypes A, B, and 0 were identified in volunteers after Tea intake. These results suggest that the daily intake of ellagitannins from Tea can have a role in Tea health effects
