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Biological and chemical factors affecting the valuation of North East Indian plains teas. III. Statistical Evaluation of the Biochemical Constituents and their Effects on Colour, Brightness and Strength of Black Teas
Author(s) -
Biswas Ajit K.,
Sarkar Arup R.,
Biswas Asim K.
Publication year - 1973
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.2740241202
Subject(s) - black tea , theaflavin , camellia sinensis , theaceae , chemistry , botany , food science , green tea , shoot , gallate , horticulture , polyphenol , biology , biochemistry , antioxidant , nuclear chemistry
Regardless of tasters and methods of manufacture five biochemical factors, total oxygen uptake of unprocessed tea shoots and theaflavins (TF), thearubigins (TR), (−)‐epigallocatechin gallate (EGCE) and theogallin (TG), of black tea are the main contributing factors of colour of North East India plains tea. Similarly, three constituents, TF, TR and (−)‐epicatechin gallate (ECG) of black tea, are main the factors for brightness. Four factors, total oxygen uptake and ECG of unprocessed tea shoots and TF and moisture of black tea are the main contributing factors of strength of North East Indian plains tea.