The effects of altitude on the chemical composition of black tea

dc.contributor.author	Owuor, Philip O
dc.contributor.author	Obaga, Samuel O
dc.contributor.author	Othieno, Caleb O
dc.date.accessioned	2018-01-25T09:34:36Z
dc.date.available	2018-01-25T09:34:36Z
dc.date.issued	1990-01-01
dc.identifier.uri	https://repository.maseno.ac.ke/handle/123456789/258
dc.description.abstract	Changes in quality parameters of crush, tear and curl (CTC) black clonal teas due to variations in altitude within a radius of 10 km were determined. There were significant (P= 0.05) changes in all the quality parameters due to areas of production despite the short sampling radius. The Group I volatile flavour compounds (VFC) increased with decrease in altitude whereas Group II VFC and flavour index (FI), theaflavins (TF), thearubigins (TR)(except in clone TN 14-3) and caffeine increased with increase in altitude. The tasters' evaluation also increased with increase in altitude.	en_US
dc.publisher	John Wiley & Sons, Ltd	en_US
dc.title	The effects of altitude on the chemical composition of black tea	en_US
dc.type	Article	en_US

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