Comparison of Azorean tea theanine to teas from other origins by HPLC/DAD/FD. Effect of fermentation, drying temperature, drying time and shoot maturity

The objectives of the present study were the determination of theanine (a specific amino acid of tea leaves with repercussion in human neuronal activity) by HPLC with o-phthaldialdehyde derivatisation prior analysis and comparison of its level in samples from different origins or from the same origi...

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Bibliographic Details
Main Author: Baptista, José (author)
Other Authors: Lima, Elisabete (author), Paiva, Lisete S. (author), Andrade, Ana L. (author), Alves, Maria G. (author)
Format: article
Language:eng
Published: 2022
Subjects:
Theanine
Green and Black Tea
Tea Analysis
Tea Manufacturing Processes
Shoot Maturity
Online Access:http://hdl.handle.net/10400.3/6244
Country:Portugal
Oai:oai:repositorio.uac.pt:10400.3/6244

Internet

http://hdl.handle.net/10400.3/6244

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