Identification and Comparison of Phenolic Compounds in the Preparation of Oolong Tea Manufactured by Semifermentation and Drying Processes

• Published in: Journal of agricultural and food chemistry Vol. 55; no. 18; pp. 7462 - 7468
• Main Authors: Dou, Jianpeng, Lee, Viola S. Y, Tzen, Jason T. C, Lee, Maw-Rong
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 05.09.2007
• Subjects: Biological and medical sciences; Carboxylic Acids - analysis; Chromatography, High Pressure Liquid; Coffee, tea and other stimulative beverage industries; Desiccation; drying; Fermentation; flavanols; flavonoids; Flavonoids - analysis; food composition; Food engineering; Food Handling - methods; Food industries; food processing; Fundamental and applied biological sciences. Psychology; General aspects; high performance liquid chromatography; mass spectrometry; oolong tea; phenolic compounds; Phenols - analysis; postharvest physiology; semifermentation process; Spectrometry, Mass, Electrospray Ionization; tea; tea (beverage); Tea - chemistry; theaflavins; thearubigen; Flavanol; Catechin; Identification; oolong tea; Flavonoid; Tea; Catechins; Polyphenol; Preparation; Theaflavin; Pigments; Phenols; Mass spectrometry; Drying

Oolong tea manufactured via a semifermentation process possesses a taste and color somewhere between green and black teas. Alteration of constituents, particularly phenolic compounds, in the infusion of oolong tea resulting from its manufacture, was analyzed by high-performance liquid chromatography...