Biochemical quality characteristics of CTC black teas of south India and their relation to organoleptic evaluation

被引：20

作者：

Kumar, Ramasamy Shanmugasundaram Senthil ^{[2
]}

Muraleedharan, Narayanan Nair

Murugesan, Subramanian ^{[3
]}

Kottur, Govindasamy ^{[1
]}

Anand, Manickam Prem

Nishadh, Abubakker

机构：

[1] UPASI Tea Res Fdn, Tea Technol Div, Tea Res Inst, Nirar Dam BPO, Valparai 642127, Tamil Nadu, India

[2] Harrisons Malayalam Ltd, Coimbatore, Tamil Nadu, India

[3] T Stanes & Co Ltd, Phyto Pharma Testing Lab, Coimbatore, Tamil Nadu, India

来源：

FOOD CHEMISTRY | 2011年 / 129卷 / 01期

关键词：

Theaflavins; Thearubigins; Colour index; Organoleptic evaluation;

D O I：

10.1016/j.foodchem.2011.04.042

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A study was conducted over a period of 5 years to quantify the quality characteristics of CTC (crush, tear and curl) black teas produced in Wayanad, Central Travancore, Anamallais, High Range, Nilgiris and Chikmagalur areas of south India and their correlation with organoleptic evaluation. Quality characteristics such as theaflavins (TF), thearubigins (TR), highly polymerised substances (HPS), total liquor colour (TLC), TR/TF ratio and colour index (CI) were estimated. Teas from Karnataka, Nilgiris and Anamallais had the highest theaflavin content and better TR/TF ratio than the teas from Travancore, High Range and Wayanad regions. A significant positive correlation of theaflavin content with the values of thearubigins, total liquor colour, colour index, infused leaf appearance (ILA) and taste (TAS) was observed. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：117 / 124

页数：8

共 4 条

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[4] Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas
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