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black tea flavor

General Material Information

Trivial Name black tea flavor

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Literature & References

None found
Publications by PubMed
Global transcriptome and gene regulation network for secondary metabolite biosynthesis of tea plant (Camellia sinensis).
Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?
A Comparative Proteomic Analysis of the Buds and the Young Expanding Leaves of the Tea Plant (Camellia sinensis L.).
De novo transcriptome assembly of the wild relative of tea tree (Camellia taliensis) and comparative analysis with tea transcriptome identified putative genes associated with tea quality and stress response.
A catechin-enriched green tea extract prevents glucose-induced survival reduction in Caenorhabditis elegans through sir-2.1 and uba-1 dependent hormesis.
Beverage habits and mortality in Chinese adults.
High concentration of epigallocatechin-3-gallate increased the incidences of arrhythmia and diastolic dysfunction via β2-adrenoceptor.
Comparison of the level of boron concentrations in black teas with fruit teas available on the Polish market.
New phenylpropanoid-substituted flavan-3-ols from Pu-er ripe tea.
Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis.
Green tea, black tea, and oolong tea polyphenols reduce visceral fat and inflammation in mice fed high-fat, high-sucrose obesogenic diets.
inhibitory effects of citral, cinnamaldehyde, and tea polyphenols on mixed biofilm formation by foodborne Staphylococcus aureus and Salmonella enteritidis.
Simultaneous determination of caffeine and some selected polyphenols in Wuyi Rock tea by high-performance liquid chromatography.
Analysis of low molecular weight metabolites in tea using mass spectrometry-based analytical methods.
Erosive potentials of brewed teas.
Effects of plant extracts on the reversal of glucose-induced impairment of stress-resistance in Caenorhabditis elegans.
Associations of green tea and rock tea consumption with risk of impaired fasting glucose and impaired glucose tolerance in Chinese men and women.
Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose.
The fortification of tea with sweeteners and milk and its effect on in vitro antioxidant potential of tea product and glutathione levels in an animal model.
A comparison of the flavor of green teas from around the world.
Green tea catechins: a fresh flavor to anticancer therapy.
Influence of preheating on antioxidant activity of the water extract from black soybean and color and sensory properties of black soybean decoction.
In vitro hypoglycaemic and hypolipidemic potential of white tea polyphenols.
[(-)-Epigallocatechin gallate regulates expression of apoptotic genes and protects cultured human lens epithelial cells under hyperglycemia].
Tissue-specific, development-dependent phenolic compounds accumulation profile and gene expression pattern in tea plant [Camellia sinensis].
Green tea extract with polyethylene glycol-3350 reduces body weight and improves glucose tolerance in db/db and high-fat diet mice.
The sensitivity of the KeratinoSensâ„¢ assay to evaluate plant extracts: a pilot study.
Biological clues to potent DNA-damaging activities in food and flavoring.
Fermented tea improves glucose intolerance in mice by enhancing translocation of glucose transporter 4 in skeletal muscle.
Overexpression of Camellia sinensis thaumatin-like protein, CsTLP in potato confers enhanced resistance to Macrophomina phaseolina and Phytophthora infestans infection.
Hypoglycemic effect of the water extract of Pu-erh tea.
Flavor characteristics of seven grades of black tea produced in Turkey.
Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin.
A shared response of thaumatin like protein, chitinase, and late embryogenesis abundant protein3 to environmental stresses in tea [Camellia sinensis (L.) O. Kuntze].
Understanding Darjeeling tea flavour on a molecular basis.
Pilot study on which foods should be avoided by patients with psoriasis.
Polyphenolic content and comparative antioxidant capacity of flavoured black teas.
Factors associated with sugar-sweetened beverage intake among United States high school students.
Pu-erh tea, green tea, and black tea suppresses hyperlipidemia, hyperleptinemia and fatty acid synthase through activating AMPK in rats fed a high-fructose diet.
(-)-Epigallocatechin gallate suppresses proliferation of vascular smooth muscle cells induced by high glucose by inhibition of PKC and ERK1/2 signalings.
Enzymatic treatment to improve the quality of black tea extracts.
Coffee and tea consumption in relation to inflammation and basal glucose metabolism in a multi-ethnic Asian population: a cross-sectional study.
Antilisterial activity and consumer acceptance of irradiated chicken breast meat vacuum-infused with grape seed and green tea extracts and tartaric acid.
Inhibition of citral degradation by oil-in-water nanoemulsions combined with antioxidants.
The impact of packaging materials on the antioxidant phytochemical stability of aqueous infusions of green tea (Camellia sinensis) and yaupon holly (Ilex vomitoria) during cold storage.
Hyperbranched acidic polysaccharide from green tea.
Pu-erh tea tasting in Yunnan, China: correlation of drinkers' perceptions to phytochemistry.
[Sugary drinks and glycemia].
Evaluation of Listeria monocytogenes survival in ice cream mixes flavored with herbal tea using Taguchi method.
Therapeutic effects on murine oral candidiasis by oral administration of cassia (Cinnamomum cassia) preparation.
Epigallocatechin-3-O-gallate (EGCG) protects the insulin sensitivity in rat L6 muscle cells exposed to dexamethasone condition.
Matcha, a powdered green tea, ameliorates the progression of renal and hepatic damage in type 2 diabetic OLETF rats.
An EPR study on tea: identification of paramagnetic species, effect of heat and sweeteners.
Physicochemical properties and antioxidant capacity of 3 polysaccharides from green tea, oolong tea, and black tea.
Polyphenolic chemistry of tea and coffee: a century of progress.
Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves.
Green tea polyphenols attenuate glial swelling and mitochondrial dysfunction following oxygen-glucose deprivation in cultures.
Delayed effects of coffee, tea and sucrose on postprandial glycemia in lean, young, healthy adults.
Epigallocatechin gallate promotes GLUT4 translocation in skeletal muscle.
Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties.
The influence of different food and drink on tics in Tourette syndrome.
Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea.
Determination of in vitro antidiabetic effects, antioxidant activities and phenol contents of some herbal teas.
Green tea modulates alpha(1)-adrenergic stimulated glucose transport in cultured rat cardiomyocytes.
[The roots of Cha and Gambir].
Self-reported sugar-sweetened beverage intake among college students.
Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
Inhibitory effects of spice essential oils on the growth of Bacillus species.
Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion.
Correlates of beverage intake in adolescent girls: the National Heart, Lung, and Blood Institute Growth and Health Study.
Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.
Examination of 1,5-anhydro-D-fructose and the enolone ascopyrone P, metabolites of the anhydrofructose pathway of glycogen and starch degradation, for their possible application in fruits, vegetables, and beverages as antibrowning agents.
Flavor characteristics of lapsang souchong and smoked lapsang souchong, a special Chinese black tea with pine smoking process.
Green tea leaf extract improves lipid and glucose homeostasis in a fructose-fed insulin-resistant hamster model.
Creaming in black tea.
Nutraceutical therapies for degenerative joint diseases: a critical review.
Influence of manufacturing conditions and crop season on the formation of 4-mercapto-4-methyl-2-pentanone in Japanese green tea (sen-cha).
Black and green teas equally inhibit diabetic cataracts in a streptozotocin-induced rat model of diabetes.
Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion.
Caffeine in tea plants [Camellia sinensis (L) O. Kuntze]: in situ lowering by Bacillus licheniformis (Weigmann) Chester.
Determination of the total concentration and speciation of Al(III) in tea infusions.
Specific fluctuations in the composition of lipoxygenase- and glycosidase-generated flavors in some cultivated teas of Assam.
Tea enhances insulin activity.
Identification of potent odorants in different green tea varieties using flavor dilution technique.
The erosive effect of herbal tea on dental enamel.
Change in the flavor of black tea drink during heat processing.
Insulin-like biological activity of culinary and medicinal plant aqueous extracts in vitro.
Statistical analysis of salivary pH changes after the intake of black tea and yerba maté supplemented with sweeteners.
Inhibition of salivary amylase by black and green teas and their effects on the intraoral hydrolysis of starch.
Oolong tea polyphenols inhibit experimental dental caries in SPF rats infected with mutans streptococci.
Protein conversion efficiencies of four test diets based on milk, two milk and tea treatments, and casein.
Case-control study of urinary bladder cancer in metropolitan Nagoya.
The biochemistry and technology of tea manufacture.

Other Information

Export Tariff Code:3302.10.0000

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Tea
tea black tea, tea
General comment Black tea

Potential Uses

Applications
Flavoring purposes Tea black tea

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for black tea flavor usage levels up to:
not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Black tea and maintenance of normal endothelium-dependent vasodilation: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006
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