Premium
The effect of fermentation temperature on the quality parameters and price evaluation of Central African black teas
Author(s) -
Cloughley John B.
Publication year - 1980
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.2740310908
Subject(s) - theaflavin , black tea , fermentation , food science , chemistry , fraction (chemistry) , quality (philosophy) , mathematics , polyphenol , antioxidant , chromatography , biochemistry , physics , quantum mechanics
Tea was fermented at 15, 25 and 35°C and otherwise manufactured according to commercial practice on several occasions in early May and mid‐November 1977. Fermentation at 15°C resulted in teas containing greater amounts of the desirable theaflavin class of pigments. Teas produced at the higher temperatures contained more of the thearubigin pigments, including the polymeric fraction known as the non‐dialysable material. Colour development was also more rapid at 25 and 35°C. Teas produced at the low temperature were accorded higher evaluation and a linear relationship between evaluation and theaflavin content was established which explained > 70% of the variation in value data. It is suggested that, since the price premium for quality is high and the market stable, the installation of temperature control equipment to regulate the production of oxidation products would improve the quality of the product and benefit Central African tea industry.