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010   $a3-032-11828-X
024 7 $a10.1007/978-3-032-11828-8
035   $a(CKB)45212351300041
035   $a(MiAaPQ)EBC32536005
035   $a(Au-PeEL)EBL32536005
035   $a(OCoLC)1572090802
035   $a(DE-He213)978-3-032-11828-8
035   $a(EXLCZ)9945212351300041
100   $a20260203d2026      u|         0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aTea Chemistry and Health Benefits $eFlavour and Processing Dynamics /$fedited by Xiaoting Zhai
205   $a1st ed. 2026.
210  1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2026.
215   $a1 online resource (0 pages)
225 1 $aChemistry and Materials Science Series
311 08$a3-032-11827-1 
327   $aColor 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.
330   $aThis book outlines tea chemistry and health benefits, focusing on the elements of colour, aroma, and taste that make tea one of the most consumed non-alcoholic beverages worldwide. By exploring the distinctive flavours and bioactivities of different types of tea, the book aims to enhance our understanding of tea's role in preventing and alleviating diseases. It also considers the effects of processing on tea chemistry, offering a detailed look at how production methods influence the beverage's final characteristics. The chapters include topics such as the molecular composition of tea and its impact on flavour quality and health benefits. Readers will also find detailed analyses of colour compounds, odour qualities, and taste profiles across six types of tea, as well as the effects of processing on these attributes. The book also addresses the antioxidant and anti-inflammatory properties of tea, along with its ability to regulate intestinal microorganisms, providing a holistic view of tea's health-promoting potential. Given its breadth, this book is a must-read for researchers, scholars, and students in the fields of food chemistry, nutrition, and health.
410  0$aChemistry and Materials Science Series
606   $aFood$xAnalysis
606   $aChemistry
606   $aBotanical chemistry
606   $aNutrition
606   $aFood science
606   $aFood Chemistry
606   $aPlant Biochemistry
606   $aFood Analysis
606   $aNutrition
606   $aFood Science
615  0$aFood$xAnalysis.
615  0$aChemistry.
615  0$aBotanical chemistry.
615  0$aNutrition.
615  0$aFood science.
615 14$aFood Chemistry.
615 24$aPlant Biochemistry.
615 24$aFood Analysis.
615 24$aNutrition.
615 24$aFood Science.
676   $a543
676   $a664.07
700   $aZhai$b Xiaoting$01892513
701   $aZhai$01892514
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911061830403321
996   $aTea Chemistry and Health Benefits$94538708
997   $aUNINA