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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 ...
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 ...
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
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 ...
Comparison of gas chromatographic volatile profiling methods for assessing the flavour quality of kenyan black teas
(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 ...
Flavanol Composition and Caffeine Content of Green Leaf as Quality Potential Indicators of Kenyan Black Teas
(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 ...