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
Hauptverfasser:	Owuor, Philip O., McDowell, Ian
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Camellia sinensis Coffee, tea and other stimulative beverage industries Food industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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