Introduction to the International Symposium on Chemistry, Flavor, and Health Effects of Tea

Journal of Agricultural and Food Chemistry
Daxiang LiChi-Tang Ho

Abstract

A symposium entitled "Chemistry, Flavor, and Health Effects of Tea" was held at the 256th American Chemical Society (ACS) Meeting in August 2018 in Boston, MA, U.S.A., and was sponsored by the ACS Division of Agricultural and Food Chemistry and the International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, China. The purpose of the symposium was to bring together the leading tea researchers throughout the world to discuss the current state of knowledge as well as research needs with respect to chemistry and health beneficial properties of tea. Speakers from North America, Europe, and Asia delivered a total of 35 oral presentations. The presentations covered such diverse topics as polyphenol chemistry and flavor chemistry of tea, metabolomics application to identify the changes of phytochemical composition during processing, and health beneficial effects of drinking tea. This paper is intended to provide a brief summary of the presentations.

References

Nov 15, 2006·Molecular Nutrition & Food Research·Chih-Yu LoChi-Tang Ho
Sep 2, 2009·Journal of Agricultural and Food Chemistry·Yu Wang, Chi-Tang Ho
May 7, 2013·Annual Review of Nutrition·Chung S Yang, Jungil Hong
Jun 4, 2016·International Journal of Molecular Sciences·Jun HongJianxin Shi
Jun 12, 2018·Journal of Agricultural and Food Chemistry·Xiu-Hua MengYing-Jun Zhang
Jul 7, 2018·Journal of Agricultural and Food Chemistry·Jian ChengGuan-Hu Bao
Oct 20, 2018·Journal of Agricultural and Food Chemistry·Xiao Yang, Francisco A Tomás-Barberán
Nov 9, 2018·Journal of Agricultural and Food Chemistry·Qing MengChi-Tang Ho
Nov 27, 2018·Journal of Agricultural and Food Chemistry·Guijie ChenZhonghua Liu
Dec 14, 2018·Journal of Agricultural and Food Chemistry·Chung S Yang, Jinsong Zhang

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