Abstract
Tea is a popular beverage all around the world. Tea composition, quality monitoring, and tea identification have all been the subject of extensive research due to concerns about the nutritional value and safety of tea intake. In the last 2 decades, research into tea employing electrochemical biosensing technologies has received a lot of interest. Despite the fact that electrochemical biosensing is not yet the most widely utilized approach for tea analysis, it has emerged as a promising technology due to its high sensitivity, speed, and low cost. Through bibliometric analysis, we give a systematic survey of the literature on electrochemical analysis of tea from 1994 to 2021 in this study. Electrochemical analysis in the study of tea can be split into three distinct stages, according to the bibliometric analysis. After chromatographic separation of materials, electrochemical techniques were initially used only as a detection tool. Many key components of tea, including as tea polyphenols, gallic acid, caffeic acid, and others, have electrochemical activity, and their electrochemical behavior is being investigated. High-performance electrochemical sensors have steadily become a hot research issue as materials science, particularly nanomaterials, and has progressed. This review not only highlights these processes, but also analyzes and contrasts the relevant literature. This evaluation also provides future views in this area based on the bibliometric findings.
Highlights
Tea is one of the most popular natural health drinks and is deeply ingrained in people’s lives
This bibliometrics-based review summarizes the progress of electrochemical analysis for tea component sensing
2) After the study of tea components gradually came to our attention, the electrochemical behavior of those components that have electrochemical activity began to be investigated
Summary
Tea is one of the most popular natural health drinks and is deeply ingrained in people’s lives. Yellow tea, white tea, oolong tea, black tea, and dark tea are the most often used criterion for categorizing tea based on the degree of fermentation (de Carvalho Couto et al, 2021). Green tea is produced without the use of fermentation. Yellow tea is fermented to a degree of 10–20 percent. White tea is fermented to a percentage of 10–30%. Oolong tea is fermented to a degree of 20–60%. Black tea is fermented to a degree of 80–90 percent. The material components in tea leaves are changed into diverse forms as a result of varying degrees of fermentation (Zheng et al, 2016; Marx et al, 2017; Seth et al, 2019).
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