Changes in the quality parameters of clonal black tea due to fermentation time

Flavour index and Group II volatile flavour compounds of clonal black tea progressively decreased while Group I compounds increased during fermentation process. However, theaflavins in made black tea and tasters' evaluation of such tea changed in a quadratic manner with fermentation time. The r...

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Veröffentlicht in:	Journal of the science of food and agriculture 1994-03, Vol.64 (3), p.319-326
Hauptverfasser:	Owuor, P.O, Orchard, J.E, McDowell, I.J
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Camellia sinensis chemical composition clonal black tea Coffee, tea and other stimulative beverage industries duration fermentation fermentation time Food industries food processing food quality Fundamental and applied biological sciences. Psychology optimization tasters' evaluation tea
Online-Zugang:	Volltext
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