Zhai Tea Chemistry and Health Benefits

Flavour and Processing Dynamics
Erscheinungsjahr 2026
ISBN: 978-3-032-11828-8
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 216 Seiten

Reihe: Chemistry and Material Science (R0)

This book outlines tea chemistry and health benefits, focusing on the elements of colour, aroma, and taste that make tea one of the most consumed non-alcoholic beverages worldwide. By exploring the distinctive flavours and bioactivities of different types of tea, the book aims to enhance our understanding of tea's role in preventing and alleviating diseases. It also considers the effects of processing on tea chemistry, offering a detailed look at how production methods influence the beverage's final characteristics.

The chapters include topics such as the molecular composition of tea and its impact on flavour quality and health benefits. Readers will also find detailed analyses of colour compounds, odour qualities, and taste profiles across six types of tea, as well as the effects of processing on these attributes. The book also addresses the antioxidant and anti-inflammatory properties of tea, along with its ability to regulate intestinal microorganisms, providing a holistic view of tea's health-promoting potential.

Given its breadth, this book is a must-read for researchers, scholars, and students in the fields of food chemistry, nutrition, and health.

Zielgruppe

Research

Autoren/Hrsg.

Zhai, Xiaoting

Inhaltsverzeichnis

Color compounds in six types of tea.- The effect of processing on tea color.- Odor qualities and odor thresholds (OTs) in water of odorants in six types of tea.- The effect of processing on tea aroma quality.- Taste qualities and dose-over-thresholds (DoTs) of tea tastants in six types of tea.- The effect of processing on tea taste quality.- Antioxidant effect of tea.- Anti-inflammatory effect of tea.- Regulation of intestinal microorganisms of tea.

Über Autor(innen)

Xiaoting Zhai is an Associate Professor at the , Anhui Agricultural University, China. She holds a Ph.D. in Food Flavor Chemistry from the Technical University of Munich, Germany, and a Master’s in Pharmaceutical Analysis from China Pharmaceutical University. Her research focuses on tea flavor chemistry, processing innovation, and quality improvement, with numerous publications in leading journals such as  and  . Three of her works have been recognized as Highly Cited Papers.