CLONAL VARIATIONS IN THE RESPONSE OF BLACK TEA QUALITY DUE TO PLUCKING STANDARDS

被引：16

作者：

OBANDA, M

OWUOR, PO

机构：

[1] Tea Research Foundation of Kenya, Kericho

来源：

FOOD CHEMISTRY | 1995年 / 53卷 / 04期

关键词：

D O I：

10.1016/0308-8146(95)99831-J

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Black tea quality, as measured by chemical quality parameters and sensory evaluations, declines with coarse plucking standards. The extent of the decline varies with clone. Clone 6/8, with a high polyphenol content in the green leaf had a higher decline than clone S15/10 with low polyphenol content. Results suggest a possible variation of recommended plucking standard for different clones.

引用

页码：381 / 384

页数：4

共 16 条

[1] BLACK TEA MANUFACTURE .2. COMPARISON OF THE LIQUORING PROPERTIES, PARTICLE-SIZE DISTRIBUTION AND TOTAL VALUE OF TEAS PRODUCED BY DIFFERENT PROCESSING SYSTEMS [J].