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Browsing by Author "Owuor, Phillip O"

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The changes in black tea quality due to variations of plucking standard and fermentation time

Owuor, Phillip O; Obanda, Martin (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

McDowell, Ian; Owuor, Phillip O (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

Owuor, Phillip O; Obanda, Martin (Elsevier, 1995-01-01)

Clonal variation in the individual theaflavin levels and their impact on astringency and sensory evaluations
Comparison of gas chromatographic volatile profiling methods for assessing the flavour quality of kenyan black teas

Owuor, Phillip O (John Wiley & Sons, Ltd, 1992-01-01)

A comparison is made of the various ratios used to quantify black tea aroma such as the ratio of the sum of gas chromatographic peak areas of compounds eluting before linalool (3,7-dimethyl-1,6-0ctadien-3-01) to those ...
Effects of Geographical Area of Production on the Composition of the Volatile Flavour Compounds in Kenyan Clonal Black CTC Teas

Owuor, Phillip O; Tsushida, Tojiro; Horita, Hiroshi; Murai, Toshinobu (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 ...
Flavanol Composition and Caffeine Content of Green Leaf as Quality Potential Indicators of Kenyan Black Teas

Obanda, Martin; Owuor, Phillip O; Taylor, Sarah J (1997)

The Ñavanol composition and ca†eine content of green tea leaf, black tea quality parameters of theaÑavins, thearubigins, liquor brightness and total colour varied more among clones than with time of the year. In green ...
The impact of clonal variation of total polyphenols content and polyphenol oxidase activity of fresh tea shoots on plain black tea quality parameter

Owuor, Phillip O (1992)
The relationship between some chemical parameters and sensory evaluations for plain black tea (Camellia sinensis) produced in Kenya and comparison with similar teas from Malawi and South Africa

Owuor, Phillip O; Obanda, Martin; Nyirenda, Hastings E; Mphangwe, Nicholas IK; Wright, Louwrance P; Apostolides, Zeno (Elsevier, 2006-08-01)

Reliable and accurately measurable chemical parameters that can be used to estimate black tea quality are desirable in trade, research and breeding programmes. Using plain Kenyan black tea from 11 cultivars, which gave ...
Tea Aroma

Robinson, JM; Owuor, Phillip O (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 ...
The use of green tea (Camellia sinensis) leaf flavan-3-ol composition in predicting plain black tea quality potential

Owuor, Phillip O; Obanda, Martin (Elsevier, 2007-01-01)

Reliable and quantifiable green leaf parameters for predicting black tea quality potential of tea bushes at the single bush stage are necessary to shorten tea breeding and clonal selection programmes. Green leaf flavan-3-ols ...

Browsing by Author "Owuor, Phillip O"

Browsing by Author "Owuor, Phillip O"

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