| dc.description.abstract | 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 leaf, either
([)epicatechin gallate or ([)epigallocatechin gallate was the dominant Ñavanol
present. Regression analysis of tastersÏ preferences for black teas against green
leaf chemical components showed positive and signiÐcant correlations for
([)epicatechin gallate (r \ 0É498, PO 0É05 for taster A; r \ 0É665, PO 0É01 for
taster B, and r \ 0É678, PO 0É01 for both tastersÏ overall ranking),
([)epigallocatechin gallate (r \ 0É513, PO 0É05 for taster B; r \ 0É532, PO 0É05
for both tastersÏ overall ranking and ca†eine (r \ 0É523, PO 0É05 for taster A;
r \ 0É657, PO 0É01 for taster B; and r \ 0É686, PO 0É01 for both tastersÏ overall
ranking). Similar regressions against black tea theaÑavins, thearubigin content,
liquor brightness and total colour were not signiÐcant. The results suggest that
the green leaf chemical components, ([)epicatechin gallate, ([)epigallocatechin
gallate and ca†eine could be used as quality potential indicators during clonal
selection and propagation | en_US |
| dc.subject | Ñavanols, ([)epicatechin, ([)epigallocatechin gallate, ([)epicatechin gallate, theaÑavin, thearubigin, astringency, brightness, ca†eine. | en_US |
