Browsing by Author "Owuor, Phillip O"
Now showing items 1-6 of 6
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The changes in black tea quality due to variations of plucking standard and fermentation time
(Elsevier, 1998-04)Catechin levels in green leaf, total theaflavins, brightness, thearubigins, colour, flavour index and sensory evaluation decrease with coarse plucking standard in clone 6/8. The sum of Group I volatile flavour compounds ... -
Changes in theaflavin composition and astringency during black tea fermentation
(Elsevier, 1994-01-01)Both theaflavins and sensory evaluations vary in a quadratic manner with fermentation duration in the process of black tea manufacture. The rate of formation of total (Flavognost) theaflavins varies with clones, and within ... -
Clonal variation in the individual theaflavin levels and their impact on astringency and sensory evaluations
(Elsevier, 1995-01-01)Clonal variation in the individual theaflavin levels and their impact on astringency and sensory evaluations -
Effects of Geographical Area of Production on the Composition of the Volatile Flavour Compounds in Kenyan Clonal Black CTC Teas
(Cambridge University Press, 1988-04)The contents of the volatile flavour compounds and the flavour index of black teas vary with localities. The magnitude and order of the variations are clonally dependent, the relative performance of clones varying with ... -
Tea Aroma
(Chapman and Hall, London, 1992)Tea is manufactured by a variety of processes producing a range of beverages from green, non-fermented tea through to black, fermented tea. The consumer acceptability of these beverages is largely dependent on the flavor ...