File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Exploring the sensory acceptance, physicochemical properties, and phenolamide leaching characteristics of rose tea

TitleExploring the sensory acceptance, physicochemical properties, and phenolamide leaching characteristics of rose tea
Authors
Liu, FangzhouSu, YaoWu, JunZhou, QianWang, Mingfu
KeywordsHerbal tea
Rosa damascena Mill.
Tea infusion
Tricoumaroylspermidine
Issue Date15-Jan-2025
PublisherElsevier
Citation
Food Chemistry, 2025, v. 463, n. part 2 How to Cite?
DOI: http://dx.doi.org/10.1016/j.foodchem.2024.141164
AbstractThe consumption of rose tea has gained popularity due to its unique flavor and health benefits. In particular, previous data exemplified the protective role of N1, N5, N10-(E)-tri-p-coumaroylspermidine (ETCS; a phenolamide) against alcohol-induced hepatic injuries. This study evaluated the customer acceptance and physicochemical properties of eight rose tea varieties that available in the market. In general, Qianye rose (Rosa centifolia) exhibits better flavor and taste, while Hetian rose (Rosa damascena Mill.) has the highest ETCS level. Moreover, a negative correlation between ETCS content and both vitamin C and anthocyanins content in rose is observed. Additionally, the optimal brewing conditions for rose tea is 95 °C mineral water for 5 min in a thermos bottle, based on ETCS level in the infusion. And rose tea can be brewed for at least three times. Collectively, our findings provide valuable insights for rose tea drinkers and individuals interested in the dietary hepatic-protective benefits.
Persistent Identifierhttp://hdl.handle.net/10722/362815
ISSN
0308-8146
2023 Impact Factor: 8.5
2023 SCImago Journal Rankings: 1.745

 

DC FieldValueLanguage
dc.contributor.authorLiu, Fangzhou-
dc.contributor.authorSu, Yao-
dc.contributor.authorWu, Jun-
dc.contributor.authorZhou, Qian-
dc.contributor.authorWang, Mingfu-
dc.date.accessioned2025-10-01T00:35:26Z-
dc.date.available2025-10-01T00:35:26Z-
dc.date.issued2025-01-15-
dc.identifier.citationFood Chemistry, 2025, v. 463, n. part 2-
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10722/362815-
dc.description.abstractThe consumption of rose tea has gained popularity due to its unique flavor and health benefits. In particular, previous data exemplified the protective role of N1, N5, N10-(E)-tri-p-coumaroylspermidine (ETCS; a phenolamide) against alcohol-induced hepatic injuries. This study evaluated the customer acceptance and physicochemical properties of eight rose tea varieties that available in the market. In general, Qianye rose (Rosa centifolia) exhibits better flavor and taste, while Hetian rose (Rosa damascena Mill.) has the highest ETCS level. Moreover, a negative correlation between ETCS content and both vitamin C and anthocyanins content in rose is observed. Additionally, the optimal brewing conditions for rose tea is 95 °C mineral water for 5 min in a thermos bottle, based on ETCS level in the infusion. And rose tea can be brewed for at least three times. Collectively, our findings provide valuable insights for rose tea drinkers and individuals interested in the dietary hepatic-protective benefits.-
dc.languageeng-
dc.publisherElsevier-
dc.relation.ispartofFood Chemistry-
dc.rightsThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.-
dc.subjectHerbal tea-
dc.subjectRosa damascena Mill.-
dc.subjectTea infusion-
dc.subjectTricoumaroylspermidine-
dc.titleExploring the sensory acceptance, physicochemical properties, and phenolamide leaching characteristics of rose tea-
dc.typeArticle-
dc.identifier.doi10.1016/j.foodchem.2024.141164-
dc.identifier.scopuseid_2-s2.0-85203536721-
dc.identifier.volume463-
dc.identifier.issuepart 2-
dc.identifier.eissn1873-7072-
dc.identifier.issnl0308-8146-

Export via OAI-PMH Interface in XML Formats

OR

Export to Other Non-XML Formats