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Studies of the quality and flavour of Ceylon tea
Author(s) -
Wickremasinghe R. L.,
Swain T.
Publication year - 1965
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/jsfa.2740160109
Subject(s) - flavour , chemistry , ceylon , phenols , food science , boiling , organoleptic , organic chemistry , computer science , programming language
The amounts of total phenols, flavans, leuco‐anthocyanins, theaflavins, thearubigins, and certain ammo‐acids in methanolic extracts of Ceylon and other teas have been determined, together with the individual low‐boiling volatile compounds which are produced on infusion of the teas in boiling water. The correlation between the quantities of phenolic compound and commercial valuation, and the contribution of the volatiles to flavour, is discussed. N ‐Ethylasparagine has been tentatively identified in tea leaf.