Changes in theaflavin composition and astringency during black tea fermentation
Both theaflavins and sensory evaluations vary in a quadratic manner with fermentation duration in the process of black tea manufacture. The rate of formation of total (Flavognost) theaflavins varies with clones, and within a clone the individual theaflavins form at different rates with resultant cha...
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| Veröffentlicht in: | Food chemistry 1994, Vol.51 (3), p.251-254 |
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| container_title | Food chemistry |
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| creator | Owuor, Philip O. McDowell, Ian |
| description | Both theaflavins and sensory evaluations vary in a quadratic manner with fermentation duration in the process of black tea manufacture. The rate of formation of total (Flavognost) theaflavins varies with clones, and within a clone the individual theaflavins form at different rates with resultant changes in the theaflavin ratios as fermentation progresses. The astringency of black tea also varies with composition and total amounts of the theaflavins, as individual theaflavins have different astringencies. The measurement of total theaflavins may therefore not correctly predict total astringency and hence value of tea. |
| doi_str_mv | 10.1016/0308-8146(94)90023-X |
| format | Article |
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The rate of formation of total (Flavognost) theaflavins varies with clones, and within a clone the individual theaflavins form at different rates with resultant changes in the theaflavin ratios as fermentation progresses. The astringency of black tea also varies with composition and total amounts of the theaflavins, as individual theaflavins have different astringencies. The measurement of total theaflavins may therefore not correctly predict total astringency and hence value of tea.</description><subject>Biological and medical sciences</subject><subject>Camellia sinensis</subject><subject>Coffee, tea and other stimulative beverage industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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| ispartof | Food chemistry, 1994, Vol.51 (3), p.251-254 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_16967195 |
| source | Elsevier ScienceDirect Journals |
| subjects | Biological and medical sciences Camellia sinensis Coffee, tea and other stimulative beverage industries Food industries Fundamental and applied biological sciences. Psychology |
| title | Changes in theaflavin composition and astringency during black tea fermentation |
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