The two most important chemical groups that decide the liquor characteristics of black CTC (cut, torn and curled) tea are theaflavins (TF) and thearubigins (TR). Hence, a quick estimation of concentration of these compounds can significantly contribute to the evaluation process for the quality o...detailed
Direct infusion MSn and MALDI-TOF-mass spectrometry were applied for characterizing thearubigins isolated from black tea. Components of the so-called SII fraction of thearubigins obtained through caffeine precipitation were studied exclusively. New components with molecular weights higher than 1...detailed
Thearubigins are the most abundant pigments found in black tea, comprising polyphenolic oxidation products, whose composition and chemical nature have remained unresolved until recently. In the course of studying the mechanism of thearubigin formation from green tea flavan-3-ols, a model system,...detailed