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Seasonal Variations in Quality of Kangra Tea ( Camellia sinensis (L) O Kuntze) in Himachal Pradesh
Author(s) -
Gulati Ashu,
Ravindranath S D
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199606)71:2<231::aid-jsfa573>3.0.co;2-y
Subject(s) - linalool , aroma , flavour , geraniol , camellia sinensis , horticulture , acetaldehyde , methyl salicylate , chemistry , botany , zoology , food science , biology , essential oil , organic chemistry , ethanol
Periodic seasonal variations in infusion quality of orthodox Kangra tea over various growth flushes are reported. Theaflavins, thearubigins and caffeine recorded maximum content during early flush and gradual decline with progress in season, showing a minimum during main flush and slight improvement through backend flush. Flavour profile analysis also revealed qualitative and quantitative seasonal variations in aroma complex. High proportions of provisionally identified flavour components, linalool, geraniol, β‐ionone, methyl salicylate, phenyl acetaldehyde, trans ‐2‐hexenal, and several unidentified components with typical Kangra notes recorded during early flush exhibited comparatively lower contents or even total loss through main flush. Flavour quality also registered slight improvement in backend flush over main flush. Results suggest increasing crop productivity during early and backend flushes could enhance profitability.