Hodnocení autenticity výrobků na bázi čaje.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00021140" target="_blank" >RIV/60461373:22330/08:00021140 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Authenticity Evaluation of Tea-Based Products.

Popis výsledku v původním jazyce

This study proposes a method for estimating the content of tea in tea-based products. Broadly, this methodology is based on selecting chemical markers of the quality and authenticity of tea (and, therefore, of tea-based products), optimizing the relevantanalytical methods, and determining variation (type, origin, quality) among samples of green and black leaf teas. The content of the selected markers (theobromine, caffeine, theanine and total polyphenols) in tea-based products (iced teas, instant teas)was determined. Then, the dry tea content in these products, expressed as the equivalent amount of dry tea leaves, was calculated according to two sets of mean data for these analytes: average literature data, and the mean experimental data obtained forour samples of leaf tea. With regards to the latter, we propose use of the following averages for caffeine, theobromine, theanine and polyphenols: for black tea-based products 1.9 g/100g, 0.13 g/100g, 1.3 g/100g and 9.1 g/100g respective

Název v anglickém jazyce

Authenticity Evaluation of Tea-Based Products.

Popis výsledku anglicky

This study proposes a method for estimating the content of tea in tea-based products. Broadly, this methodology is based on selecting chemical markers of the quality and authenticity of tea (and, therefore, of tea-based products), optimizing the relevantanalytical methods, and determining variation (type, origin, quality) among samples of green and black leaf teas. The content of the selected markers (theobromine, caffeine, theanine and total polyphenols) in tea-based products (iced teas, instant teas)was determined. Then, the dry tea content in these products, expressed as the equivalent amount of dry tea leaves, was calculated according to two sets of mean data for these analytes: average literature data, and the mean experimental data obtained forour samples of leaf tea. With regards to the latter, we propose use of the following averages for caffeine, theobromine, theanine and polyphenols: for black tea-based products 1.9 g/100g, 0.13 g/100g, 1.3 g/100g and 9.1 g/100g respective

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Svazek periodika

26

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

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Kód UT WoS článku

000259006100004

EID výsledku v databázi Scopus

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