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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.29 No.1(Wn.150)
- 발행연도
- 2023.1
- 수록면
- 121 - 131 (11page)
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초록· 키워드
오류제보하기
The objective of this review is to examine and present the publications related to studies on the major two components of black tea, theaflavins (TFs) and thearubigins (TRs), that contribute to the sensory characteristics and health benefits of black tea and find ways to ensure high quality black tea. This review focuses on the mechanism of how TFs and TRs are formed. These components are formed during fermentation stage of black tea production. TFs and TRs are oxidized polyphenolic non-volatile compounds. During the fermentation phase, the catechins found in fresh tea leaves are turned into TFs and TRs by enzyme-catalyzed reaction of polyphenol oxidase (PPO) and peroxidase (POD). Color, flavor, and mouthfeel of black tea are determined by the oxidized polyphenolic compounds such as TFs and TRs, which show strong bio-functions that are responsible for the health benefits of black tea. TFs are combinations of four compounds called theaflavin (TF1), theaflavin-3-gallate (TF2a), theaflavin-3’- gallate (TF2b), and theaflavin-3-3’-digallate (TF3). They contain a benzotropolone skeleton that is made from co-oxidation of certain pairs of catechins. Meanwhile, TRs are a mixture of heterogeneous phenolic polymers. The concentration of TFs and TRs, formed during fermentation, is determined by the manufacturing parameters for fermentation. It impacts the sensory characteristics and its biological activities for quality desirability of black tea. This review presents basic information on the formation mechanism of TFs and TRs, their sensory characteristics, and their inhibitory effects against diseases. Moreover, this may serve as a guideline for manufacturing high quality black tea.
목차
ABSTRACT
1. INTRODUCTION
2. RESEARCH PROGRESS ON THE MANUFACTURING PROCESS TECHNOLOGY OF BLACK TEA
3. RESEARCH PROGRESS ON THE FORMATION MECHANISM OF TFs AND TRs BY FERMENTATION PROCESS
4. RESEARCH PROGRESS ON THE SENSORY PROPERTIES OF TFs AND TRs BY FERMENTATION PROCESS
5. RESEARCH PROGRESS ON THE HEALTH-RELATED BIO-FUNCTIONS OF TFs AND TRs IN BLACK TEA
6. SUMMARY AND CONCLUSIONS
REFERENCES
참고문헌 (68)
참고문헌 신청
Adhikary, A., Mohanty, S., Lahiry, L., Hosain, D. M. S., Chakraborty, S., & Tanya, D. (2010). Theaflavins retard human breast cancer cellmigration by inhibiting NF-κB via p53-ROS cross-talk. FEBS Letters, 584(1), 7-14.
Aneja, R., Odoms, K., Denenberg, A. G., & Wong, H. R. (2004).Theaflavin, a black tea extract, is a novel anti-inflammatory compound. Critical Care Medicine, 32(10), 2097-2103.
Asil, M. H., Rabiei, B., & Ansari, R. H. (2012). Optimal fermentation time and temperature to improve biochemical composition and sensory characteristics of black tea.Australian Journal of Crop Science AJCS, 6(3), 550-558.
Baruah, M. A., & Mahanta, K. P. (2003). Fermentation characteristics of some Assamica clones and process optimization of black tea manufacturing. Journal of Agricultural and Food Chemistry, 51(22), 6578-6588.
Bhattacharyya, A., Choudhuri, T., Pal, S., Chattopadhyay, S., K. Datta, G., Sa, G., & Das, T. (2003). Apoptogenic effects of black tea on Ehrlich’s ascites carcinoma cell. Carcinogenesis, 24(1), 75-80.
Aneja, R., Odoms, K., Denenberg, A. G., & Wong, H. R. (2004).Theaflavin, a black tea extract, is a novel anti-inflammatory compound. Critical Care Medicine, 32(10), 2097-2103.
Asil, M. H., Rabiei, B., & Ansari, R. H. (2012). Optimal fermentation time and temperature to improve biochemical composition and sensory characteristics of black tea.Australian Journal of Crop Science AJCS, 6(3), 550-558.
Baruah, M. A., & Mahanta, K. P. (2003). Fermentation characteristics of some Assamica clones and process optimization of black tea manufacturing. Journal of Agricultural and Food Chemistry, 51(22), 6578-6588.
Bhattacharyya, A., Choudhuri, T., Pal, S., Chattopadhyay, S., K. Datta, G., Sa, G., & Das, T. (2003). Apoptogenic effects of black tea on Ehrlich’s ascites carcinoma cell. Carcinogenesis, 24(1), 75-80.
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