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The effect of pH modification during fermentation on the quality parameters of central African black teas
Author(s) -
Cloughley John B.,
Ellis Rex T.
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.2740310910
Subject(s) - theaflavin , organoleptic , fermentation , black tea , food science , chemistry , biochemistry , polyphenol , antioxidant
Adjusting the pH of fermenting tea from the physiological value to within the range 4.5–4.8 resulted in an increase in theaflavin content, a reduction in thearubigin levels, and an increase in the organoleptic evaluation of the product. Industrial‐scale acidification of commercial leaf was practicable and the market price realised on the London auction floors for treated teas was considerably higher than that for control consignments.