| Processing and chemical constituents of Pu-erh tea: A review | |
Lv, Hai-peng1,3; Zhang, Ying-jun2 ; Lin, Zhi3; Liang, Yue-rong1
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| Corresponding Author | Zhang, YJ (reprint author), Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Peoples R China.,zhangyj@mail.kib.ac.cn ; yrliang@zju.edu.cn |
| 2013-10-01 | |
| Source Publication | FOOD RESEARCH INTERNATIONAL
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| ISSN | 0963-9969 |
| Volume | 53Issue:2Pages:608-618 |
| Abstract | Pu-erh tea is a unique microbial fermented tea produced from the sun-dried leaves of large-leaf tea species (Camellia sinensis (Linn.) var. assamica (Masters) Kitamura) in the Yunnan province of China. Pu-erh tea has become increasingly popular in Southeast Asia may be due to its multiple health benefits. The special sensory characteristics of Pu-erh tea arise from the multitudinous chemical changes and transformations of the chemical constituents of the sun-dried green tea leaves that occur during the post-fermentation process. Many functional components have been isolated from Pu-erh tea and identified. In this paper, modern processing techniques and their effects on the transformation of the chemical constituents and the major chemical components of Pu-erh tea are reviewed and discussed. (C) 2013 Elsevier Ltd. All rights reserved. |
| Keyword | Pu-erh Tea Chemical Constituents Processing |
| Subject Area | Food Science & Technology |
| Indexed By | SCI |
| Language | 英语 |
| WOS ID | WOS:000324511400006 |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://ir.kib.ac.cn/handle/151853/17291 |
| Collection | 植物化学与西部植物资源持续利用国家重点实验室 |
| Affiliation | 1.Zhejiang Univ, Tea Res Inst, Hangzhou 310058, Zhejiang, Peoples R China 2.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Peoples R China 3.Chinese Acad Agr Sci TRICAAS, Tea Res Inst, Natl Engn Res Ctr Tea Proc, Hangzhou 310008, Zhejiang, Peoples R China |
| Recommended Citation GB/T 7714 | Lv, Hai-peng,Zhang, Ying-jun,Lin, Zhi,et al. Processing and chemical constituents of Pu-erh tea: A review[J]. FOOD RESEARCH INTERNATIONAL,2013,53(2):608-618. |
| APA | Lv, Hai-peng,Zhang, Ying-jun,Lin, Zhi,&Liang, Yue-rong.(2013).Processing and chemical constituents of Pu-erh tea: A review.FOOD RESEARCH INTERNATIONAL,53(2),608-618. |
| MLA | Lv, Hai-peng,et al."Processing and chemical constituents of Pu-erh tea: A review".FOOD RESEARCH INTERNATIONAL 53.2(2013):608-618. |
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| File Name/Size | DocType | Version | Access | License | ||
| Lv-2013-Processing a（1642KB） | 开放获取 | CC BY-NC-SA | View Application Full Text | |||
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