Zou, Chun; Li, Ru-Yi; Chen, Jian-Xin; Wang, Fang; Gao, Ying; Fu, Yan-Qing; Xu, Yong-Quan; Yin, Jun-Feng published the artcile< Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile>, COA of Formula: C8H18O, the main research area is Camellia sugar glucose sucrose beta linalool levomenthol anthocyanin antioxidant; Anthocyanins; Antioxidant activity; Attractive color; Kombucha; Zijuan tea.
Zijuan tea is a representative anthocyanin-rich tea cultivar in China. In this study, Zijuan tea was used to produce a novel kombucha beverage (ZTK). The physicochem., sensory properties, and antioxidant activity of ZTK were compared with that of black tea kombucha (BTK) and green tea kombucha (GTK). Results indicated that after fermentation, the color of ZTK changed from yellowish-brown to salmon-pink, because its anthocyanins (4.5 mg/L) appeared red in acidic conditions. Meanwhile no significant changes of color were observed in BTK and GTK. The dynamic changes of pH, biomass, and concentrations of sugars, amino acids, and main organic acids were similar in three kombucha beverages, except catechins showing different trends. Moreover, ZTK showed the highest overall acceptability score, antioxidant activity, and concentration of volatiles among the three kombucha beverages. Therefore, Zijuan tea is suitable for the preparation of kombucha beverage with attractive color and health benefits.
Food Chemistry published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, COA of Formula: C8H18O.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts