Biochemical attributes of tea flowers (Camellia sinensis) at different developmental stages in the Kangra region of India

Volatile compounds and sensory characteristics of various instant teas produced from black tea

“…It has been reported that 1-octen-3-ol exerts a mushroom odour and plays a significant role in the overall aroma formation of various foods due to its low threshold. This compound was previously identified in tea flowers (Joshi, Poonam, & Gulati, 2011) and Pu-erh and Fuzhuan teas (Lv, Wu, Li, Xu, Liu, & Meng, 2014). Two isomers of 2,3-butanediol were found in tea samples.…”

Transgenic Tobacco Overexpressing Tea cDNA Encoding Dihydroflavonol 4-Reductase and Anthocyanidin Reductase Induces Early Flowering and Provides Biotic Stress Tolerance

“…High antioxidant potential and free radical scavenging activity of tea has been documented due to its higher levels of polyphenols especially flavan-3-ols [32]. Since CsDFR and CsANR overexpressing transgenic lines showed higher levels of flavonoids, they were evaluated for their free radical scavenging activity.…”

“…The ability of plant extract to oxidize stable DPPH (diphenylpicryl-hydrazyl) free radicals was estimated as described earlier [32]. The initial absorbance of DPPH in methanol was measured using spectrophotometer at 517 nm until the absorbance remained constant.…”

Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

“…Geraniol, ethylpyrazine, octen-3-ol, epoxylinalool, (E,Z)-2,6-nonadienal and b-ionone are potent odorants in beverage aroma of Kangra tea. Linalool, (3S,6S)-Z-linalool oxide (pyranoid), geraniol, methyl palmitate, methyl linoleate, methyl salicylate, a-terpineol, b-ionone and nerolidol are known to exist as glycosidic bound volatiles, which give characteristic aroma to tea flowers of Kangra region (Joshi, Poonam, & Gulati, 2011). Geraniol, linalool, (3S,6S)-Z-linalool oxide (pyranoid), (3R,6S)-(E)-linalool oxide (pyranoid), 2-pentenol, a-ionone, b-ionone, methyl salicylate, 2,5-dimethylpyrazine, ethylpyrazine, a-terpineol, dihydroactinidiolide and nerolidol contribute to characteristics aroma to infusion of Kangra tea.…”