[1]
|
Y. Shishikura and S. Khokhar, “Factors Affecting the Levels of Catechins and Caffeine in Tea Beverage: Estimated Daily Intakes and Antioxidant Activity,” Journal of the Science of Food and Agriculture, Vol. 85, No. 12, 2005, pp. 2125-2133. doi:10.1002/jsfa.2206
|
[2]
|
D. A. Balentine, S. A. Wiseman and L. C. M. Bouwens, “The Chemistry of Tea Flavonoids,” CRC Critical Reviews in Food Science and Nutrition, Vol. 37, No. 8, 1997, pp. 693-704. doi:10.1080/10408399709527797
|
[3]
|
C. Lakenbrink, S. Lapczynski, B. Maiwald and U. H. Engelhardt, “Flavonoids and Other Polyphenols in Consumer Brews of Tea and Other Caffeinated Beverages,” Journal of the Science of Food and Agriculture, Vol. 48, No. 7, 2000, pp. 2848-2852. doi:10.1021/jf9908042
|
[4]
|
C. Astill, M. R. Birch, C. Dacombe, P. G. Humphrey and P. T. Martin, “Factors Affecting the Caffeine and Plyphenol Contents of Black and Green Tea Infusions,” Journal of Agricultural and Food Chemistry, Vol. 49, No. 11, 2001, pp. 5340-5347. doi:10.1021/jf010759+
|
[5]
|
V. Sharma, A. Gulati and S. D. Ravindranath, “Extractability of Tea Catechins as a Function of Manufacture Procedure and Temperature of Infusion,” Food Chemistry, Vol. 93, No. 1, 2005, pp. 141-148.
doi:10.1016/j.foodchem.2004.10.016
|
[6]
|
V. Sharma, A. Gulati, S. D. Ravindranath and V. Kumar, “A Simple and Convenient Method for Analysis of Tea Biochemicals by Reverse Phase,” HPLC Journal of Food Composition and Analysis, Vol. 18, No. 6, 2005, pp. 583594. doi:10.1016/j.jfca.2004.02.015
|
[7]
|
D. J. Yang, L. S. Hwang and J. T. Lin, “Effects of Different Steeping Methods and Storage on Caffeine, Catechins and Gallic Acid in Bag Tea Infusions,” Journal of Chromatography A, Vol. 1156, No. 1-2, 2007, pp. 312320. doi:10.1016/j.chroma.2006.11.088
|
[8]
|
D. Horzic, D. Komes, A. Belscak, K. K. Ganic, D. Ivekovic and D. Karlovic, “The Composition of Polyphenols and Methylxanthines in Teas and Herbal Infusions,” Food Chemistry, Vol. 115, No. 2, 2009, pp. 441-448.
doi:10.1016/j.foodchem.2008.12.022
|
[9]
|
W. J. Cheong, M. H. Park, G. W. Kang, J. H. Ko and Y. J. Seo, “Determination of Catechin Compounds in Korean Green Tea Infusions under Various Extraction Conditions by High Performance Liquid Chromatography,” Bulletin of the Korean Chemical Society, Vol. 26, No. 5, 2005, pp. 747-754. doi:10.5012/bkcs.2005.26.5.747
|
[10]
|
Perva-Uzunalic, M. Skerget, Z. Knez, B. Weinreich, F. Otto and S. Gruner, “Extraction of Active Ingredients from Green Tea (Camellia Sinensis): Extraction Efficiency of Major Catechins and Caffeine,” Food Chemistry, Vol. 96, No. 4, 2006, pp. 597-605.
doi:10.1016/j.foodchem.2005.03.015
|
[11]
|
S. Scharbert, N. Holzmann and T. Hofmann, “Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse,” Journal of Agricultural and Food Chemistry, Vol. 52, No. 11, 2004, pp. 3498-3508.
|
[12]
|
H. Yu and J. Wang, “Discrimination of LongJing GreenTea Grade by Electronic Nose,” Sensors and Actuators B, Vol. 122, No. 1, 2007, pp. 134-140.
doi:10.1016/j.snb.2006.05.019
|
[13]
|
B. Tudu, A. Jana, A. Metla, D. Ghosh, N. Bhattacharyya and R. Bandyopadhyay, “Electronic Nose for Black Tea Quality Evaluation by an Incremental RBF Network,” Sensors and Actuators B, Vol. 138, No. 1, 2009, pp. 9095. doi:10.1016/j.snb.2009.02.025
|
[14]
|
H. Yu, J. Wang, H. Xiao and M. Liu, “Quality Grade Identification of Green Tea Using the Eigenvalues of PCA Based on the E-Nose Signals,” Sensors and Actuators B, Vol. 140, No. 2, 2009, pp. 378-382.
doi:10.1016/j.snb.2009.05.008
|
[15]
|
N. Bhattacharyya, S. Seth, B. Tudu, P. Tamuly, A. Jan, D. Ghosh, R. Bandyopadhyay and M. Bhuyan, “Monitoring of Black Tea Fermentation Process Using Electronic Nose,” Journal of Food Engineering, Vol. 80, No. 4, 2007, pp. 1146-1156. doi:10.1016/j.jfoodeng.2006.09.006
|
[16]
|
N. Bhattacharyya, B. Tudu, A. Jana, D. Ghosh, R. Bandyopadhyay and M. Bhuyan, “Preemptive Identification of Optimum Fermentation Time for Lack Tea Using Electronic Nose,” Sensors and Actuators B, Vol. 131, No. 1, 2008, pp. 110-116. doi:10.1016/j.snb.2007.12.032
|
[17]
|
Q. Chen, J. Zhao and S. Vittayapadung, “Identification of Green Tea Grade Level Using Electronic Tongue and Pattern Recognition,” Food Research International, Vol. 41, No. 5, 2008, pp. 500-504.
doi:10.1016/j.foodres.2008.03.005
|
[18]
|
M. Palit, B. Tudu, N. Bhattacharyya, A. Dutta, P. K. Dutta, A. Jana, R. Bandyopadhyay and A. Chatterjee, “Comparison of Multivariate Preprocessing Techniques as Applied to Electronic Tongue Based Pattern Classification for Black Tea,” Analytica Chimica Acta, Vol. 675, No. 1, 2010, pp. 8-15. doi:10.1016/j.aca.2010.06.036
|
[19]
|
W. He, X. Hu, L. Zhao, X. Liao, Y. Zhang, M. Zhang and J. Wu, “Evaluation of Chinese Tea by Electronic Tongue: Correlation with Sensory Properties and Classification According to Geographical Origin and Grade Level,” Food Research International, Vol. 42, No. 10, 2008, pp. 1462-1467. doi:10.1016/j.foodres.2009.08.008
|
[20]
|
R. Banerjee, B. Tudu, L. Shaw, A. Jana, N. Bhattacharyya and R. Bandyopadhyay, “Instrumental Testing of Tea by Combining the Responses of Electronic Nose and Tongue,” Journal of Food Engineering, Vol. 110, No. 3, 2012, pp. 356-363. doi:10.1016/j.jfoodeng.2011.12.037
|
[21]
|
L. Peng, X. H. Song, X. G. Shi, J. Li and C. X. Ye, “An Improved HPLC Method for Simultaneous Determination of Phenolic Compounds, Purine Alkaloids and Theanine in Camellia Species,” Journal of Food Composition and Analysis, Vol. 21, No. 7, 2008, pp. 559-563.
doi:10.1016/j.jfca.2008.05.002
|
[22]
|
V. L. Singleton and J. A. Rossi “Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents,” American Journal of Enology and Viticulture, Vol. 16, No. 3, 1965, pp. 144-158.
|
[23]
|
S. Buratti, M. Scampicchio, G. Giovanelli and S. Mannino, “A Low-Cost and Low-Tech Electrochemical Flow System for the Evaluation of Total Phenolic Content and Antioxidant Power of Tea Infusions,” Talanta, Vol. 75, No. 1, 2008, pp. 312-316.
doi:10.1016/j.talanta.2007.11.014
|
[24]
|
Y. Kobayashi, M. Habara, H. Ikezazki, R. Chen, Y. Naito and K. Toko, “Advanced Taste Sensors Based on Artificial Lipids and Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores,” Sensors, Vol. 10, No. 4, 2010, pp. 3411-3443. doi:10.3390/s100403411
|
[25]
|
J. A. B. Baptista, J. F. P. Tavares and R. C. B. Carvalho, “Comparison of Catechins and Aromas among Different Green Teas Using HPLC/SPME-GC,” Food Research International, Vol. 31, No. 10, 1998, pp. 729-736.
doi:10.1016/S0963-9969(99)00052-6
|
[26]
|
P. Pripdeevech and T. Machan, “Fingerprint of Volatile Flavour Constituents and Antioxidant Activities of Teas from Thailand,” Food Chemistry, Vol. 125, No. 2, 2011, pp. 797-802. doi:10.1016/j.foodchem.2010.09.074
|
[27]
|
L. F. Wang, J. Y. Lee, J. O. Chung, J. H. Baik, S. So and S. K. Park, “Discrimination of Teas with Different Degrees of Fermentation by SPME-GC Analysis of the Characteristic Volatile Flavour Compounds,” Food Chemistry, Vol. 109, No. 1, 2008, pp. 196-206.
doi:10.1016/j.foodchem.2007.12.054
|
[28]
|
K. Kumazawa and H. Masuda, “Identification of Potent Odorants in Japanese Green Tea (Sen-cha),” Journal of Agricultural and Food Chemistry, Vol. 47, No. 12, 1999, pp. 5169-5172. doi:10.1021/jf9906782
|
[29]
|
K. Kumazawa and H. Masuda, “Identification of Potent Odorants in Different Green Tea Varieties Using Flavour Dilution Technique,” Journal of Agricultural and Food Chemistry, Vol. 50, No. 2, 2002, pp. 5660-5663.
doi:10.1021/jf020498j
|