On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature

Various beliefs are common about the extraction of soluble compounds from leaf tea, suggesting that cold brewed tea or tea brewed for a shorter time than usual may contain a higher polyphenol-to-caffeine ratio, a selling point due to the potential health benefits of polyphenolic compounds. To test t...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Araslanova Kristina [verfasserIn] Nastos Jessica M. [verfasserIn] Sommerfeld Jakub [verfasserIn] Megill William [verfasserIn] Struck Alexander [verfasserIn] Shirtcliffe Neil J. [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	tea caffeine polyphenols

Übergeordnetes Werk:	In: Open Chemistry - De Gruyter, 2015, 20(2022), 1, Seite 708-715
Übergeordnetes Werk:	volume:20 ; year:2022 ; number:1 ; pages:708-715

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1515/chem-2022-0158

Katalog-ID:	DOAJ021077649

Internformat


LEADER	01000caa a22002652 4500
001	DOAJ021077649
003	DE-627
005	20230307043415.0
007	cr uuu---uuuuu
008	230226s2022 xx \|\|\|\|\|o 00\| \|\|eng c
024	7		\|a 10.1515/chem-2022-0158 \|2 doi
035			\|a (DE-627)DOAJ021077649
035			\|a (DE-599)DOAJ716429adfc134471ab62c67140f35df2
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
041			\|a eng
050		0	\|a QD1-999
100	0		\|a Araslanova Kristina \|e verfasserin \|4 aut
245	1	0	\|a On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature
264		1	\|c 2022
336			\|a Text \|b txt \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a Various beliefs are common about the extraction of soluble compounds from leaf tea, suggesting that cold brewed tea or tea brewed for a shorter time than usual may contain a higher polyphenol-to-caffeine ratio, a selling point due to the potential health benefits of polyphenolic compounds. To test these beliefs, we investigated the effect of brewing time and temperature on the colour intensity and caffeine content of the extract of one type of black tea. Results showed that the extraction of the two components of interest had different half-lives, with an initial large variation of the ratio between them rapidly reaching a quite constant value. At different temperatures, a significantly different ratio between caffeine and colour compounds was observed. Although the difference in relative concentration was small, the range of brewing temperatures tested was only 20 Kelvin, so it seems possible to increase this difference. A difference in total extraction efficiency of both components together was noted too. To effectively change the ratio of the components using the extraction time would require using accurate times of less than 3 minutes and accurate temperatures unusual in a home environment.
650		4	\|a tea
650		4	\|a caffeine
650		4	\|a polyphenols
653		0	\|a Chemistry
700	0		\|a Nastos Jessica M. \|e verfasserin \|4 aut
700	0		\|a Sommerfeld Jakub \|e verfasserin \|4 aut
700	0		\|a Megill William \|e verfasserin \|4 aut
700	0		\|a Struck Alexander \|e verfasserin \|4 aut
700	0		\|a Shirtcliffe Neil J. \|e verfasserin \|4 aut
773	0	8	\|i In \|t Open Chemistry \|d De Gruyter, 2015 \|g 20(2022), 1, Seite 708-715 \|w (DE-627)827923813 \|w (DE-600)2825411-9 \|x 23915420 \|7 nnns
773	1	8	\|g volume:20 \|g year:2022 \|g number:1 \|g pages:708-715
856	4	0	\|u https://doi.org/10.1515/chem-2022-0158 \|z kostenfrei
856	4	0	\|u https://doaj.org/article/716429adfc134471ab62c67140f35df2 \|z kostenfrei
856	4	0	\|u https://doi.org/10.1515/chem-2022-0158 \|z kostenfrei
856	4	2	\|u https://doaj.org/toc/2391-5420 \|y Journal toc \|z kostenfrei
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_DOAJ
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_23
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_39
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_95
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_161
912			\|a GBV_ILN_170
912			\|a GBV_ILN_213
912			\|a GBV_ILN_230
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_602
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4367
912			\|a GBV_ILN_4700
951			\|a AR
952			\|d 20 \|j 2022 \|e 1 \|h 708-715

Indexfelder

author_variant	a k ak n j m njm s j sj m w mw s a sa s n j snj
matchkey_str	article:23915420:2022----::nhrltvetatortsfooropudadafieuigrwnaivsia
hierarchy_sort_str	2022
callnumber-subject-code	QD
publishDate	2022
allfields	10.1515/chem-2022-0158 doi (DE-627)DOAJ021077649 (DE-599)DOAJ716429adfc134471ab62c67140f35df2 DE-627 ger DE-627 rakwb eng QD1-999 Araslanova Kristina verfasserin aut On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Various beliefs are common about the extraction of soluble compounds from leaf tea, suggesting that cold brewed tea or tea brewed for a shorter time than usual may contain a higher polyphenol-to-caffeine ratio, a selling point due to the potential health benefits of polyphenolic compounds. To test these beliefs, we investigated the effect of brewing time and temperature on the colour intensity and caffeine content of the extract of one type of black tea. Results showed that the extraction of the two components of interest had different half-lives, with an initial large variation of the ratio between them rapidly reaching a quite constant value. At different temperatures, a significantly different ratio between caffeine and colour compounds was observed. Although the difference in relative concentration was small, the range of brewing temperatures tested was only 20 Kelvin, so it seems possible to increase this difference. A difference in total extraction efficiency of both components together was noted too. To effectively change the ratio of the components using the extraction time would require using accurate times of less than 3 minutes and accurate temperatures unusual in a home environment. tea caffeine polyphenols Chemistry Nastos Jessica M. verfasserin aut Sommerfeld Jakub verfasserin aut Megill William verfasserin aut Struck Alexander verfasserin aut Shirtcliffe Neil J. verfasserin aut In Open Chemistry De Gruyter, 2015 20(2022), 1, Seite 708-715 (DE-627)827923813 (DE-600)2825411-9 23915420 nnns volume:20 year:2022 number:1 pages:708-715 https://doi.org/10.1515/chem-2022-0158 kostenfrei https://doaj.org/article/716429adfc134471ab62c67140f35df2 kostenfrei https://doi.org/10.1515/chem-2022-0158 kostenfrei https://doaj.org/toc/2391-5420 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 20 2022 1 708-715
spelling	10.1515/chem-2022-0158 doi (DE-627)DOAJ021077649 (DE-599)DOAJ716429adfc134471ab62c67140f35df2 DE-627 ger DE-627 rakwb eng QD1-999 Araslanova Kristina verfasserin aut On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Various beliefs are common about the extraction of soluble compounds from leaf tea, suggesting that cold brewed tea or tea brewed for a shorter time than usual may contain a higher polyphenol-to-caffeine ratio, a selling point due to the potential health benefits of polyphenolic compounds. To test these beliefs, we investigated the effect of brewing time and temperature on the colour intensity and caffeine content of the extract of one type of black tea. Results showed that the extraction of the two components of interest had different half-lives, with an initial large variation of the ratio between them rapidly reaching a quite constant value. At different temperatures, a significantly different ratio between caffeine and colour compounds was observed. Although the difference in relative concentration was small, the range of brewing temperatures tested was only 20 Kelvin, so it seems possible to increase this difference. A difference in total extraction efficiency of both components together was noted too. To effectively change the ratio of the components using the extraction time would require using accurate times of less than 3 minutes and accurate temperatures unusual in a home environment. tea caffeine polyphenols Chemistry Nastos Jessica M. verfasserin aut Sommerfeld Jakub verfasserin aut Megill William verfasserin aut Struck Alexander verfasserin aut Shirtcliffe Neil J. verfasserin aut In Open Chemistry De Gruyter, 2015 20(2022), 1, Seite 708-715 (DE-627)827923813 (DE-600)2825411-9 23915420 nnns volume:20 year:2022 number:1 pages:708-715 https://doi.org/10.1515/chem-2022-0158 kostenfrei https://doaj.org/article/716429adfc134471ab62c67140f35df2 kostenfrei https://doi.org/10.1515/chem-2022-0158 kostenfrei https://doaj.org/toc/2391-5420 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 20 2022 1 708-715
allfields_unstemmed	10.1515/chem-2022-0158 doi (DE-627)DOAJ021077649 (DE-599)DOAJ716429adfc134471ab62c67140f35df2 DE-627 ger DE-627 rakwb eng QD1-999 Araslanova Kristina verfasserin aut On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Various beliefs are common about the extraction of soluble compounds from leaf tea, suggesting that cold brewed tea or tea brewed for a shorter time than usual may contain a higher polyphenol-to-caffeine ratio, a selling point due to the potential health benefits of polyphenolic compounds. To test these beliefs, we investigated the effect of brewing time and temperature on the colour intensity and caffeine content of the extract of one type of black tea. Results showed that the extraction of the two components of interest had different half-lives, with an initial large variation of the ratio between them rapidly reaching a quite constant value. At different temperatures, a significantly different ratio between caffeine and colour compounds was observed. Although the difference in relative concentration was small, the range of brewing temperatures tested was only 20 Kelvin, so it seems possible to increase this difference. A difference in total extraction efficiency of both components together was noted too. To effectively change the ratio of the components using the extraction time would require using accurate times of less than 3 minutes and accurate temperatures unusual in a home environment. tea caffeine polyphenols Chemistry Nastos Jessica M. verfasserin aut Sommerfeld Jakub verfasserin aut Megill William verfasserin aut Struck Alexander verfasserin aut Shirtcliffe Neil J. verfasserin aut In Open Chemistry De Gruyter, 2015 20(2022), 1, Seite 708-715 (DE-627)827923813 (DE-600)2825411-9 23915420 nnns volume:20 year:2022 number:1 pages:708-715 https://doi.org/10.1515/chem-2022-0158 kostenfrei https://doaj.org/article/716429adfc134471ab62c67140f35df2 kostenfrei https://doi.org/10.1515/chem-2022-0158 kostenfrei https://doaj.org/toc/2391-5420 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 20 2022 1 708-715
allfieldsGer	10.1515/chem-2022-0158 doi (DE-627)DOAJ021077649 (DE-599)DOAJ716429adfc134471ab62c67140f35df2 DE-627 ger DE-627 rakwb eng QD1-999 Araslanova Kristina verfasserin aut On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Various beliefs are common about the extraction of soluble compounds from leaf tea, suggesting that cold brewed tea or tea brewed for a shorter time than usual may contain a higher polyphenol-to-caffeine ratio, a selling point due to the potential health benefits of polyphenolic compounds. To test these beliefs, we investigated the effect of brewing time and temperature on the colour intensity and caffeine content of the extract of one type of black tea. Results showed that the extraction of the two components of interest had different half-lives, with an initial large variation of the ratio between them rapidly reaching a quite constant value. At different temperatures, a significantly different ratio between caffeine and colour compounds was observed. Although the difference in relative concentration was small, the range of brewing temperatures tested was only 20 Kelvin, so it seems possible to increase this difference. A difference in total extraction efficiency of both components together was noted too. To effectively change the ratio of the components using the extraction time would require using accurate times of less than 3 minutes and accurate temperatures unusual in a home environment. tea caffeine polyphenols Chemistry Nastos Jessica M. verfasserin aut Sommerfeld Jakub verfasserin aut Megill William verfasserin aut Struck Alexander verfasserin aut Shirtcliffe Neil J. verfasserin aut In Open Chemistry De Gruyter, 2015 20(2022), 1, Seite 708-715 (DE-627)827923813 (DE-600)2825411-9 23915420 nnns volume:20 year:2022 number:1 pages:708-715 https://doi.org/10.1515/chem-2022-0158 kostenfrei https://doaj.org/article/716429adfc134471ab62c67140f35df2 kostenfrei https://doi.org/10.1515/chem-2022-0158 kostenfrei https://doaj.org/toc/2391-5420 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 20 2022 1 708-715
allfieldsSound	10.1515/chem-2022-0158 doi (DE-627)DOAJ021077649 (DE-599)DOAJ716429adfc134471ab62c67140f35df2 DE-627 ger DE-627 rakwb eng QD1-999 Araslanova Kristina verfasserin aut On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Various beliefs are common about the extraction of soluble compounds from leaf tea, suggesting that cold brewed tea or tea brewed for a shorter time than usual may contain a higher polyphenol-to-caffeine ratio, a selling point due to the potential health benefits of polyphenolic compounds. To test these beliefs, we investigated the effect of brewing time and temperature on the colour intensity and caffeine content of the extract of one type of black tea. Results showed that the extraction of the two components of interest had different half-lives, with an initial large variation of the ratio between them rapidly reaching a quite constant value. At different temperatures, a significantly different ratio between caffeine and colour compounds was observed. Although the difference in relative concentration was small, the range of brewing temperatures tested was only 20 Kelvin, so it seems possible to increase this difference. A difference in total extraction efficiency of both components together was noted too. To effectively change the ratio of the components using the extraction time would require using accurate times of less than 3 minutes and accurate temperatures unusual in a home environment. tea caffeine polyphenols Chemistry Nastos Jessica M. verfasserin aut Sommerfeld Jakub verfasserin aut Megill William verfasserin aut Struck Alexander verfasserin aut Shirtcliffe Neil J. verfasserin aut In Open Chemistry De Gruyter, 2015 20(2022), 1, Seite 708-715 (DE-627)827923813 (DE-600)2825411-9 23915420 nnns volume:20 year:2022 number:1 pages:708-715 https://doi.org/10.1515/chem-2022-0158 kostenfrei https://doaj.org/article/716429adfc134471ab62c67140f35df2 kostenfrei https://doi.org/10.1515/chem-2022-0158 kostenfrei https://doaj.org/toc/2391-5420 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 20 2022 1 708-715
language	English
source	In Open Chemistry 20(2022), 1, Seite 708-715 volume:20 year:2022 number:1 pages:708-715
sourceStr	In Open Chemistry 20(2022), 1, Seite 708-715 volume:20 year:2022 number:1 pages:708-715
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	tea caffeine polyphenols Chemistry
isfreeaccess_bool	true
container_title	Open Chemistry
authorswithroles_txt_mv	Araslanova Kristina @@aut@@ Nastos Jessica M. @@aut@@ Sommerfeld Jakub @@aut@@ Megill William @@aut@@ Struck Alexander @@aut@@ Shirtcliffe Neil J. @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	827923813
id	DOAJ021077649
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ021077649</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230307043415.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230226s2022 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1515/chem-2022-0158</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ021077649</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ716429adfc134471ab62c67140f35df2</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">QD1-999</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Araslanova Kristina</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Various beliefs are common about the extraction of soluble compounds from leaf tea, suggesting that cold brewed tea or tea brewed for a shorter time than usual may contain a higher polyphenol-to-caffeine ratio, a selling point due to the potential health benefits of polyphenolic compounds. To test these beliefs, we investigated the effect of brewing time and temperature on the colour intensity and caffeine content of the extract of one type of black tea. Results showed that the extraction of the two components of interest had different half-lives, with an initial large variation of the ratio between them rapidly reaching a quite constant value. At different temperatures, a significantly different ratio between caffeine and colour compounds was observed. Although the difference in relative concentration was small, the range of brewing temperatures tested was only 20 Kelvin, so it seems possible to increase this difference. A difference in total extraction efficiency of both components together was noted too. To effectively change the ratio of the components using the extraction time would require using accurate times of less than 3 minutes and accurate temperatures unusual in a home environment.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">tea</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">caffeine</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">polyphenols</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Chemistry</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Nastos Jessica M.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Sommerfeld Jakub</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Megill William</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Struck Alexander</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Shirtcliffe Neil J.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Open Chemistry</subfield><subfield code="d">De Gruyter, 2015</subfield><subfield code="g">20(2022), 1, Seite 708-715</subfield><subfield code="w">(DE-627)827923813</subfield><subfield code="w">(DE-600)2825411-9</subfield><subfield code="x">23915420</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:20</subfield><subfield code="g">year:2022</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:708-715</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1515/chem-2022-0158</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/716429adfc134471ab62c67140f35df2</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1515/chem-2022-0158</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2391-5420</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">20</subfield><subfield code="j">2022</subfield><subfield code="e">1</subfield><subfield code="h">708-715</subfield></datafield></record></collection>
callnumber-first	Q - Science
author	Araslanova Kristina
spellingShingle	Araslanova Kristina misc QD1-999 misc tea misc caffeine misc polyphenols misc Chemistry On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature
authorStr	Araslanova Kristina
ppnlink_with_tag_str_mv	@@773@@(DE-627)827923813
format	electronic Article
delete_txt_mv	keep
author_role	aut aut aut aut aut aut
collection	DOAJ
remote_str	true
callnumber-label	QD1-999
illustrated	Not Illustrated
issn	23915420
topic_title	QD1-999 On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature tea caffeine polyphenols
topic	misc QD1-999 misc tea misc caffeine misc polyphenols misc Chemistry
topic_unstemmed	misc QD1-999 misc tea misc caffeine misc polyphenols misc Chemistry
topic_browse	misc QD1-999 misc tea misc caffeine misc polyphenols misc Chemistry
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	Open Chemistry
hierarchy_parent_id	827923813
hierarchy_top_title	Open Chemistry
isfreeaccess_txt	true
familylinks_str_mv	(DE-627)827923813 (DE-600)2825411-9
title	On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature
ctrlnum	(DE-627)DOAJ021077649 (DE-599)DOAJ716429adfc134471ab62c67140f35df2
title_full	On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature
author_sort	Araslanova Kristina
journal	Open Chemistry
journalStr	Open Chemistry
callnumber-first-code	Q
lang_code	eng
isOA_bool	true
recordtype	marc
publishDateSort	2022
contenttype_str_mv	txt
container_start_page	708
author_browse	Araslanova Kristina Nastos Jessica M. Sommerfeld Jakub Megill William Struck Alexander Shirtcliffe Neil J.
container_volume	20
class	QD1-999
format_se	Elektronische Aufsätze
author-letter	Araslanova Kristina
doi_str_mv	10.1515/chem-2022-0158
author2-role	verfasserin
title_sort	on the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature
callnumber	QD1-999
title_auth	On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature
abstract	Various beliefs are common about the extraction of soluble compounds from leaf tea, suggesting that cold brewed tea or tea brewed for a shorter time than usual may contain a higher polyphenol-to-caffeine ratio, a selling point due to the potential health benefits of polyphenolic compounds. To test these beliefs, we investigated the effect of brewing time and temperature on the colour intensity and caffeine content of the extract of one type of black tea. Results showed that the extraction of the two components of interest had different half-lives, with an initial large variation of the ratio between them rapidly reaching a quite constant value. At different temperatures, a significantly different ratio between caffeine and colour compounds was observed. Although the difference in relative concentration was small, the range of brewing temperatures tested was only 20 Kelvin, so it seems possible to increase this difference. A difference in total extraction efficiency of both components together was noted too. To effectively change the ratio of the components using the extraction time would require using accurate times of less than 3 minutes and accurate temperatures unusual in a home environment.
abstractGer	Various beliefs are common about the extraction of soluble compounds from leaf tea, suggesting that cold brewed tea or tea brewed for a shorter time than usual may contain a higher polyphenol-to-caffeine ratio, a selling point due to the potential health benefits of polyphenolic compounds. To test these beliefs, we investigated the effect of brewing time and temperature on the colour intensity and caffeine content of the extract of one type of black tea. Results showed that the extraction of the two components of interest had different half-lives, with an initial large variation of the ratio between them rapidly reaching a quite constant value. At different temperatures, a significantly different ratio between caffeine and colour compounds was observed. Although the difference in relative concentration was small, the range of brewing temperatures tested was only 20 Kelvin, so it seems possible to increase this difference. A difference in total extraction efficiency of both components together was noted too. To effectively change the ratio of the components using the extraction time would require using accurate times of less than 3 minutes and accurate temperatures unusual in a home environment.
abstract_unstemmed	Various beliefs are common about the extraction of soluble compounds from leaf tea, suggesting that cold brewed tea or tea brewed for a shorter time than usual may contain a higher polyphenol-to-caffeine ratio, a selling point due to the potential health benefits of polyphenolic compounds. To test these beliefs, we investigated the effect of brewing time and temperature on the colour intensity and caffeine content of the extract of one type of black tea. Results showed that the extraction of the two components of interest had different half-lives, with an initial large variation of the ratio between them rapidly reaching a quite constant value. At different temperatures, a significantly different ratio between caffeine and colour compounds was observed. Although the difference in relative concentration was small, the range of brewing temperatures tested was only 20 Kelvin, so it seems possible to increase this difference. A difference in total extraction efficiency of both components together was noted too. To effectively change the ratio of the components using the extraction time would require using accurate times of less than 3 minutes and accurate temperatures unusual in a home environment.
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700
container_issue	1
title_short	On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature
url	https://doi.org/10.1515/chem-2022-0158 https://doaj.org/article/716429adfc134471ab62c67140f35df2 https://doaj.org/toc/2391-5420
remote_bool	true
author2	Nastos Jessica M. Sommerfeld Jakub Megill William Struck Alexander Shirtcliffe Neil J.
author2Str	Nastos Jessica M. Sommerfeld Jakub Megill William Struck Alexander Shirtcliffe Neil J.
ppnlink	827923813
callnumber-subject	QD - Chemistry
mediatype_str_mv	c
isOA_txt	true
hochschulschrift_bool	false
doi_str	10.1515/chem-2022-0158
callnumber-a	QD1-999
up_date	2024-07-03T18:45:04.435Z
_version_	1803584593656283136
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ021077649</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230307043415.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230226s2022 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1515/chem-2022-0158</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ021077649</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ716429adfc134471ab62c67140f35df2</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">QD1-999</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Araslanova Kristina</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Various beliefs are common about the extraction of soluble compounds from leaf tea, suggesting that cold brewed tea or tea brewed for a shorter time than usual may contain a higher polyphenol-to-caffeine ratio, a selling point due to the potential health benefits of polyphenolic compounds. To test these beliefs, we investigated the effect of brewing time and temperature on the colour intensity and caffeine content of the extract of one type of black tea. Results showed that the extraction of the two components of interest had different half-lives, with an initial large variation of the ratio between them rapidly reaching a quite constant value. At different temperatures, a significantly different ratio between caffeine and colour compounds was observed. Although the difference in relative concentration was small, the range of brewing temperatures tested was only 20 Kelvin, so it seems possible to increase this difference. A difference in total extraction efficiency of both components together was noted too. To effectively change the ratio of the components using the extraction time would require using accurate times of less than 3 minutes and accurate temperatures unusual in a home environment.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">tea</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">caffeine</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">polyphenols</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Chemistry</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Nastos Jessica M.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Sommerfeld Jakub</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Megill William</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Struck Alexander</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Shirtcliffe Neil J.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Open Chemistry</subfield><subfield code="d">De Gruyter, 2015</subfield><subfield code="g">20(2022), 1, Seite 708-715</subfield><subfield code="w">(DE-627)827923813</subfield><subfield code="w">(DE-600)2825411-9</subfield><subfield code="x">23915420</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:20</subfield><subfield code="g">year:2022</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:708-715</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1515/chem-2022-0158</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/716429adfc134471ab62c67140f35df2</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1515/chem-2022-0158</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2391-5420</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">20</subfield><subfield code="j">2022</subfield><subfield code="e">1</subfield><subfield code="h">708-715</subfield></datafield></record></collection>
score	7.3983126

Nicht das Richtige dabei?

Schreiben Sie uns!

On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?