| dc.description.abstract | 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 and C6 aldehydes and alcohols, in particular, increases
with coarse plucking standard. The sum of Group II did not follow a particular pattern, but
flavour index decreased with coarse plucking standards. The decrease in total theaflavin
levels was due to the decrease in all the individual theaflavins. Although all the individual
theaflavin levels decreased with coarse plucking standards, the decrease was greater in
galloylated theaflavins, especially in theaflavin digallate, compared with simple theaflavin.
Short fermentation times produced black teas with higher brightness and flavour index, but
lower theaflavins, thearubigins and colour, irrespective of plucking standard. Total … | en_US |
